Gruyère soufflé omelette

Recipe from: 3/4/1998 12:00:00 AM
Ingredients 17
Servings 4
Time

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.
 

Read more on: bake  |  eggs
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.