Soufflé cheese omelette with black mushrooms

Recipe from: 5/1/2000 12:00:00 AM
Ingredients 13
Servings 1
Time 7 min

Ingredients

  • 2
    tomatoes, halved crossways and bottoms shaved
  • 50
    g
    feta cheese, crumbled
  • freshly ground black pepper
  • 30
    g
    butter
  • 1
    large black mushroom, finely sliced
  • 1
    clove garlic, crushed (optional)
  • 2
    large eggs, separated
  • pinch of salt and cayenne pepper
  • 30
    ml
    Cheddar cheese, finely grated
  • 30
    ml
    cream
  • 15
    ml
    Parmesan cheese
  • 15
    ml
    finely chopped fresh herbs
  • basil, to garnish
 

Method

7 min
 
Place tomatoes rounded-side down on a greased baking tray. Cook under a preheated grill until they begin to soften. Top with crumbled feta and freshly ground black pepper to taste and continue cooking until feta begins to brown. Remove tomatoes and keep warm. Leave grill on. Heat half the butter in a frying pan over medium heat. Add mushroom and garlic and cook for 2-3 minutes until limp. Remove from the heat and keep warm. Put egg yolks in a bowl and add the seasoning, Cheddar cheese and cream. Mix well. Whisk egg whites until stiff, then fold them into the yolk mixture. Heat remaining butter in a 15 cm omelette pan and pour the egg mixture into the pan. Cook over gentle heat until brown underneath. Put the omelette in the pan under the grill for about 1 minute until golden brown. Turn out on to greaseproof paper, sprinkled with Parmesan. Cover 1 half of the omelette with mushroom mixture. Fold in half and slip on to a hot plate, garnishing with more mushrooms and the finely chopped herbs. Serve with the feta-topped tomatoes and garnish with basil. Serves 1.
 

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