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Souffled Omelet with Parmesan Recipe

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This recipe for Souffled Omelet with Parmesan is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large eggs, separated, at room temperature
1/2 tsp cream of tartar
Sea salt
Freshly ground white pepper
1/4 C + 2 T grated parmesan cheese
2 T mined fresh flat leaf parslery
5 T unsalted butter
Directions:
Directions:
Preheat oven to 400º Beat egg whites with cream of tartar until soft peaks form. Add 1/2 tsp sea salt and beat until tiff, glossy peaks form.

In another large bowl, beat egg yolks until thick and pale in color. Whisk in 1/4 tsp white pepper, 1/4 C parmesan and the parsley. Stir a large spoonful of the egg whites into the yolk mixture to lighten it and with a rubber spatula gently fold in the remaining whites just until blended.

In a heavy 12" ovenproof frying pan, melt butter over medium heat. Spoon in the egg mixture, mounding it in the center. cook until lightly browned on the bottom, 3-4 minutes. Sprinkle with the 2 T parmesan, transfer to the oven and bake until set and lightly browned on top, 6-8 minutes. Cunt into wedges and serve at once.
Number Of Servings:
Number Of Servings:
8-10 servings

 

 

 

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