Preparation: 8 minutes
Cooking time: 2 minutes (over burner) + 6-7 (minutes in oven)
- 6 medium eggs
- 1 Tsp heavy cream (optional)
- 1/4 cup (100 g) finely grated Parmesan or Gruyere
- Salt and freshly ground pepper
PREPARATION (8 minutes)
A) Separated the whites and the yolks and poor them into two bowls.
B) In the first bowl beat the white (with a pinch of salt) until firm
C) In the other bowl beat the yolks with the cheese and cream, (eventually)
Season to taste.
C) Fold delicately with a spatula the snow eggs in the yolks preparation.
COOKING (8 - 9 minutes)
D) Poor the preparation C in a non-adhesive skillet and cook over the burner (medium-high) for 2 minutes.
E) Place the skillet in a preheated oven to 400°F (200° C) and let cook for about 7 minutes.
F) Remove the soufflé omelet carefully from oven and fold it on a plate.
Cut in two and serve immediately..
Serve with a nice salad and walnuts (prepare the salad while omelet is cooking)