Hello from the farm!
I was still a teen when I discovered the soufflé omelette. Which means I spent my entire childhood completely unaware that eggs were capable of so much more.
I spent many months as the bottom feeder in a commercial kitchen (being a Hotel Management Trainee, I was lower than the apprentice Chefs - who reminded me of this every minute of every shift). It was a big hotel with a very traditional kitchen hierarchy. In classical French kitchens, eggs are the domain of the entremetier, but in that kitchen, they were mostly the domain of whoever was being punished and had to suffer endless 5am starts. The roster that the bottom feeder had to endure.
But thankfully, during this time I was taught to make omelettes (both classic and souffle omelettes) worthy of a French entremetier, but surprisingly achievable before your second coffee. The soufflé omelette became a slight obsession. Not just eating them, but perfecting them.
It's absurdly light. The first time I made one, I stood over the pan with the expression of someone who has just invented something. I had not invented anything. The French got there first. The soufflé omelette is also, objectively, too fancy for a weekday morning. And yet perhaps especially because of that it is the correct thing to make on a weekday morning.
Souffle Omelette
3 large eggs, separated
Pinch of salt
Freshly ground black pepper
1 tablespoon butter
Grated cheese
Filling
Method
Separate the eggs.
Whisk the yolks with a fork & a pinch of salt and pepper.
In a clean bowl, whisk the egg whites until soft peaks form (use an electric hand mixer).
Gently fold the yolks into the whites using a soft spatula.
Melt the butter in a non-stick omelette pan over low heat.
Spoon in the egg mixture and spread gently.
Put filling on top and cheese
Cook until the base is set and the top is still soft then put under a grill or into the oven. The omelette will rise a little like a souffle and when the top is cooked you can flip it into a perfect semi-circle onto a plate
You will feel very pleased with yourself. My favourite fillings are Gruyère and chives & spinach, onion, goat's feta and cheddar. Meredith marinated goat cheese is perfect.
TRY THESE FILLINGS
Classic French
Gruyère cheese + chives
Gruyère + ham
Comté + herbs
Farmhouse favourites
Smoked salmon + dill + crème fraîche
Feta + spinach + onion + cheddar
Goat's cheese + chives
Bacon + cheddar + mushroom
Tomato + onion + gruyère
Mushroom Lovers
Sautéed mushrooms + thyme + Gruyère
Mushrooms + caramelised onion + cheddar
Fancy Brunch
Smoked salmon (or trout) + crème fraîche + chives
Asparagus + Parmesan
Prosciutto + mozzarella + basil
Pesto + tomato + pecorino