The difference between a regular omelette and a soufflé is air. They’re nearly identical in every other way. When preparing a soufflé, you’ll need to whip the egg whites until they’re firm. Then you’ll need to fold the yolks into the whites and cook the omelette just like any other. The result will be a fluffy omelette that’s got a fantastic texture to it.
The Recipe
Typically, omelettes are baked in the oven. I go back and forth between my cooking methods; sometimes I’ll fry them on the stovetop uncovered (I’ll flip them halfway through) and sometimes I’ll cover the skillet so I don’t need to do any flipping. What I’m finding works best is to cook on the stovetop for a few minutes uncovered and then to broil in the oven for a minute or two, just until the top is firmed up a bit. I’ve been having excellent results this way. It also reduces any chance of sticking because I use so little heat on the stovetop to cook the bottom.
The most difficult aspect of preparing this dish is the whipping of the egg whites. I did it by hand with a whisk and, boy, did my arm get tired. Other than that, it’s very straightforward.
I’d like to thank Mary Berry for the inspiration for this recipe. I pulled it from her Mary Berry’s Complete Cookbook and it was pretty much perfect, just like all of her other recipes.
Ingredients
Serves: 2
4 Eggs, Separated
1 Ounce Butter
For the Filling
2 Tablespoons Olive Oil
1 Onion, Sliced
1 Teaspoon Garlic, Minced
1 Small Zucchini, Sliced into Rounds
1 Red Bell Pepper, Sliced
1 12-Ounce Can Diced Tomatoes, Drained
1 Tablespoon Fresh Thyme Leaves, Chopped
1 Teaspoon Salt, Divided
1/2 Teaspoon Ground Black Pepper, Divided
Prepare the Filling
Warm the olive oil in a skillet or saucepan over medium heat. Then add in the onion and garlic. Cook for about five minutes or until both of these ingredients are soft. After that, add in the zucchini and pepper and cook for another five minutes. Finally, add the tomatoes, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for another 10 minutes while stirring occasionally. When finished, remove from heat and set aside.
Prepare the Eggs
Separate the egg whites from the yolks. Then, whisk the whites until they’re firm and make small peaks on the whisk when pulled from the eggs. This took me about eight minutes to complete by hand. Then, add the remaining salt and pepper and fold the mixed yolks into the whites.
Cook the Eggs
Warm a large skillet on your stovetop over medium heat. Also turn on your oven’s broiler to warm up the oven. Add the butter to the skillet and then add the eggs. Let cook on the stovetop for about three minutes. After that, move the skillet to the top rack in your oven and let the top portion of the omelette cook for a few more minutes. Watch this process carefully as the broiler can burn the omelette quickly. All you’re looking for is a light brown on the eggs. When you see that, turn off the broiler and remove the skillet from the oven.
Plate & Serve
After cooking the omelette, you’ll notice that the top of the eggs look better than the bottom. Because of this, I flipped the omelette over so the more attractive side was facing outward. Just a thought.
Add the filling to the omelette and then cut the entire thing in half. Divide between two plates, serve, and enjoy!
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