Souffléed Omelet with Gruyère
🛒Ingredients (Grocery List)
7 or 8 large Eggs, separated
Salt and Pepper
1 cup shredded Gruyère or Swiss Cheese
3 tbsp Butter
3 tbsp Crème Fraîche or Heavy Cream
🍴Serves: 4
⏰Prep Time: 20 min
⏱️Cook Time: 15 min
🥣Instructions
1. Preheat the oven to 425 degrees in a bowl, beat the Yolks with Salt, Pepper, and a few pinches of the Cheese. In another bowl, beat the Eggs Whites until stiff. Beat a quarter of the Egg Whites into the Yolks, then fold this lightened mixture into the remaining Whites.
2. In a large heatproof skillet, melt the Butter over high heat. Scrape in the Eggs, reduce the heat to medium, and cook, shaking the pan so the Omelet doesn’t stick, until the bottom is browned, and the center is still creamy. Spread the Crème Fraîche in the center and sprinkle the remaining Cheese over the top.
3. Transfer the skillet to the hot oven and bake with the door open until the Omelet is puffed and lightly browned, 3 to 4 minutes. Serve at once.
💡Tips
I recommend a nonstick skillet for all your Omelets, and in particular when they are stuffed with Gruyère, Tomatoes, and so on.
Gruyère’s sister cheese, fruity Comté is often preferred for recipes that calls for Gruyère, such as Soufflés and Gratins. To make Fondue, Comté is often blended with the other Cheeses in the Gruyère’s family, for instance, Emmental and Beaufort.
