Soufflé Omelette (Breakfast Bible Version)

I've made soufflé omelettes before. This one takes a slightly simpler approach than the previous one that I tried. For this one, you simply separate your eggs, add a little salt and pepper to the yolks, beat the whites, and then fold them into the yolks. The omelette is topped with soft goat cheese and fresh chives and baked. It doesn't get folded or filled with anything more than that.

It was nice. I appreciate the ease of preparation. And the flavour was fine. Personally, I think it could've done with a bit more cheese. And I do think some mushrooms or other toppings would have been nice. It doesn't need them, but I do think they would have added to the experience. Still, this is nice if you just want a quick and simple fluffy omelette.

Soufflé Omelette

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 6 large eggs, separated
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 60-70g fresh goat cheese (chère), crumbled
• 2 Tbsp. chopped fresh chives

Directions

1. Preheat oven to 180°C (350°F) and grease an oven-proof frying pan.
2. Combine the egg yolks, salt, and pepper and mix well.
3. In a separate bowl, beat the egg whites until soft peaks form.
4. Mix ~1/4 of the egg whites into the yolks to loosen them.
5. Add the remaining egg whites and fold in until just combined.
6. Pour the eggs into the prepared pan.
7. Sprinkle with goat cheese and chives and bake until just set (10-15 minutes).