Grana Padano soufflé omelette

Druckbare Version
Grana Padano soufflé omelette


. Schwierigkeitsgrad: Mittel . Menge: 4 Personen


3 large eggs, whites and yolks separated
salt and freshly milled black pepper
10g butter
60g Grana Padano, grated
1 tbsp freshly snipped chives
25g San Daniele ham, cut into strips


Preheat the grill.
Beat the egg yolks with a fork and season well.
Place the egg white in a clean, grease-free bowl and whisk to soft peaks.
Melt the butter in a heated omelette pan.
Quickly fold the egg whites into the yolks using a metal spoon and sprinkle in half the grated Grana Padano and snipped chives.
When the butter is foaming pour the egg mixture into the pan.  Let it cook for 1 minute.
Sprinkle with half the remaining cheese and the strips of ham and cook under the grill for another minute, until it is puffy and golden.
Loosen the edges with a palette knife, fold the omelette in half and slide onto a plate.  Sprinkle with the remaining cheese to serve.