Grana Padano soufflé omelette
Difficulty  Medium
|
Preparation
30 min
|
Servings for  4 people
|
30 min
Ingredients
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
Preparation
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.
Altre ricette da non perdere
| Difficulty |
Preparation |
Duration |
Medium
Braised beef with Carnaroli-rice timbale and red wine from Valtellina
| Difficulty |
Preparation |
Duration |
Difficulty
Roasted beef tenderloin with a Grana Padano crust, rosemary potatoes and beans with bacon
| Difficulty |
Preparation |
Duration |
Easy
