Spinach and goat’s cheese soufflé omelette

Spinach and goat’s cheese soufflé omelette

By
From
The Sunday Night Book
Serves
1
Photographer
Patricia Niven

A soufflé omelette takes a bit longer to make than your average omelette, but is well worth the extra effort for its luxurious, cloud-like texture. This makes a perfect solo meal – and perhaps the upgrade to the omelette even warrants a glass of something fizzy instead of Elizabeth David’s classic combination of an omelette and a glass of wine… Yes, I think so.

Ingredients

Quantity Ingredient
80g baby spinach leaves
2 eggs, separated
splash grapeseed or sunflower oil
small clutch chives
50g soft, mild goat’s cheese
20g butter
1 tablespoon freshly grated parmesan
sea salt
black pepper

Method

  1. Preheat the grill to its highest setting.
  2. Wash the spinach, then place in a pan with a splash of oil and cook over a low to medium heat until just wilted – the water clinging to the leaves should be enough to stop it drying out. Drain the spinach in a sieve, pressing with the back of a spoon to squeeze out as much excess water as possible.
  3. Put the spinach in a bowl and, using a fork, mash it a little to break it up. Add the egg yolks, then crumble in the goat’s cheese and snip in the chives. Whisk everything together with the fork and season well with salt and pepper. In another bowl, whisk the egg whites to stiff peaks with a pinch of salt, then gently fold into the spinach-yolk mixture.
  4. Heat the butter and a splash of oil in a frying pan with a heatproof handle over a low heat. When it is hot and foaming but not brown, add the egg mixture to the pan. Keep loosening the edges with a palette knife until the omelette is starting to set. Now sprinkle over the parmesan and put the pan under the grill for about 5 minutes to set the top half of the omelette, leaving a slightly baveuse (‘runny’) middle. As soon as your omelette has reached that stage, loosen the edges once again, then fold in half and turn out onto a plate.
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