Recipe Centre

Gruyère soufflé omelette

Ingredients
SPINACH SAUCE
45 ml butter
5 ml sunflower oil
1 large onion, diced
8 fresh spinach leaves, trimmed and chopped
2 large cloves garlic, chopped
salt and milled black pepper to taste
125 ml chicken stock
5 ml cornflour
125 ml cream
OMELETTE
30 g butter
8 jumbo eggs, separated
pinch cream of tartar
salt and milled black pepper to taste
30 ml water
100 g Gruyère cheese, finely grated

Method:
1. SAUCE: Melt butter in a saucepan with oil (to prevent butter burning). Sauté onion until translucent. Add spinach, garlic, salt and black pepper. Cook gently until spinach softens. 2. Blend chicken stock with cornflour until smooth. Add cream and pour into spinach. Stir and cook until thickened. Remove from stove and keep warm, covered. 3. OMELETTE: Preheat oven to 200 ºC. Butter oven-to-table dish lavishly and heat in oven for 8 to 10 minutes. 4. Whisk egg whites for a few seconds with a balloon whisk, add a pinch of cream of tartar for added body and continue beating until eggs stand up in soft peaks. Beat egg yolks lightly with salt, pepper and water. Fold in egg whites and cheese with a spatula, cutting down through centre and drawing outwards, until blended. Pour into heated dish. 5. Bake for 12 to 15 minutes, or until puffed up and golden brown. Serve immediately, spooning individual helpings onto well-heated plates. Pour a little spinach sauce around each serving.

Recipe From : FAIRLADY March 04, 1998

Recipe from FAIRLADY : March 04, 1998 See what FAIRLADY has in store this month. Subscribe now and save!