Herby souffle omelette

Yield: 4 servings

Measure Ingredient
16 Eggs; (separated)
8 tablespoons Mixed Fresh Chopped Herbs; (parsley / basil /
; thyme)
200 grams Fresh Grated Parmesan
200 grams Air Cured Ham; (chopped)
Salt and Pepper
Knob of Butter

1. Beat the yolks together with the herbs, parmesan and ham. Season.

2. Beat the whites until stiff then combine gently folding with the yolk mix.

3. Heat the butter in a large frying pan when just foaming pour in the eggs and cook for 3 minutes over a medium heat.

4. Then place under a medium grill until golden brown and risen.

5. Score down the middle of the omelette. Fold in half and serve with a herb salad.

Converted by MC_Buster.

NOTES : Chef:Mark Wogan

Converted by MM_Buster v2.0l.

Similar recipes