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Savory Herb Soufflé Omelet

Source of Recipe


Internet






List of Ingredients



• 1 Tbsp butter for coating pan
  
• Dry bread crumbs for coating pan
  
• 4 large eggs, separated
  
• 1/4 tsp cream of tartar
  
• 1/4 tsp salt
  
• 2 tsp chopped fresh Italian parsley
  
• 2 tsp chopped fresh chervil
  
• 1 tsp chopped fresh chives
  
• 3 Tbsp finely grated Parmesan cheese, plus 1 to 2 Tbsp grated Parmesan for sprinkling on top
  






Instructions



1. Adjust rack in middle of oven; preheat oven to 400° F. Coat the inside of a 9-inch, heat-resistant glass pie plate with butter. Sprinkle in breadcrumbs and tap out excess. Set aside.
   
   
2. Combine the egg whites, cream of tartar and salt in a high-sided 6- to 7-cup bowl and, using a handheld electric mixer at medium speed, beat until soft peaks form. Then, maintaining the same speed, beat until the whites are thick but not stiff. Without cleaning the beaters, beat the egg yolks in another high-sided 6- to 7-cup bowl until pale and thick, 3 to 4 minutes. Fold in the herbs and the 3 tablespoons cheese. Fold the yolks into the whites until well blended. Gently spoon the batter into the pie plate. Sprinkle the remaining cheese on top.
   
   
3. Bake for about 12 to 15 minutes, until the top is golden brown, it rises about an inch above the pan's rim, and it feels spongy when touched lightly. Cut into wedges and serve -- without delay -- on warmed plates.
   
   Serves 4