The Souffleed Omelet

This idea comes from Sara Moulton and is a perfect way to use leftover cheese or vegetables. In this case I used the leftover Asparagus,Pea and Fava Bean Salad. As Sara says, "consider this a clean-out-the-fridge dish."

souffleed omelet

The Souffleed Omelet

(serves 2)

1. 1 tablespoon unsalted butter or vegetable oil
2. 5 large eggs, separated
3. 2 tablespoons unbleached all-purpose flour*

Preheat the oven to 375 degrees.

Melt the butter in a 10-inch nonstick skillet with a heatproof handle; tilt the pan to coat the bottom with butter and remove from the heat. Whisk the egg yoks with the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until the mixture is fluffy, about 3 minutes. Beat the egg whites with an electric mixer until they hold soft peaks: fold them into the yolk mixture gently but thoroughly and pour the egg mixture into the skillet, spreading it evenly.

Bake the omelet in the center of the oven for 10 minutes, or until it is puffed and almost cooked through Spoon the filling down the center, and with a spatula fold the omelet in half to enclose the filling. Bake the omelet in the center of the oven for 2 minutes more, or until the cheese is melted and the omelet is cooked through.

Serve with a green salad.

*The flour is here to give the omelet/souffle structure. If you are wanting to avoid wheat, you could try using rice or chickpea flour. If you do try this, let me know how it works.