Name: Gruyère soufflé omelette
Yield: 4 servings
Cuisine: Bake
Ingredients: 45.00 ml butter; 5.00 ml sunflower oil; 1.00 onion large, diced; 8.00 spinach chopped; 2.00 garlic large cloves, chopped; salt and freshly ground black pepper to taste; 125.00 ml stock chicken; 5.00 ml cornflour; 125.00 ml cream; 30.00 g butter; 8.00 eggs jumbo, separated; Cream of tartar pinch; salt and freshly ground black pepper to taste; 30.00 ml water; 100.00 g gruyère cheese grated

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Ingredients (15)

SPINACH SAUCE

45.00 ml	butter
5.00 ml	sunflower oil
1.00	onion — large, diced
8.00	spinach — chopped
2.00	garlic — large cloves, chopped
	salt and freshly ground black pepper — to taste
125.00 ml	stock — chicken
5.00 ml	cornflour
125.00 ml	cream

OMELETTE

30.00 g	butter
8.00	eggs — jumbo, separated
	Cream of tartar — pinch
	salt and freshly ground black pepper — to taste
30.00 ml	water
100.00 g	gruyère cheese — grated

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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.