Soufflé omelettes

Recipe from: 6/23/1999 12:00:00 AM
Ingredients 5
Servings 2


  • 6
    jumbo eggs, separated
  • 30
    chopped fresh herbs
  • 30
  • roast potato cubes
  • deep fried sage leaves (see tips)


Preheat grill. Beat egg yolks in a bowl, then stir in chopped herbs. Whisk egg whites until stiff peaks form, then fold into egg yolks. Heat 15 ml (1 tbsp) butter in a 20 cm diameter frying pan. Pour in half the egg mixture, smoothing surface with a spatula. Cook over low heat, shaking pan occasionally, until set underneath. Place pan under grill until top browns slightly. Make second omelette in same way. Top each omelette with roast potato cubes and garnish with deep fried sage leaves (see Cook's notes). Serve immediately.

Read more on: eggs  |  grill  |  shallow-fry

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