SOUFFLE FRENCH OMELETTE
WITH HAM & HERBED CHEESE
Serves 4
2 tablespoons butter
120g sliced ham, thinly sliced
2 tablespoons finely snipped chives
1 tablespoon chopped parsley
1 medium tomato
4 eggs, separated
2 tablespoons milk
1 teaspoon mild English mustard
1
⁄
4
teaspoon salt
1
⁄
2
cup grated tasty cheese
1. Melt butter in frypan on medium heat.
2. Saute the ham, chives, parsley and tomato
for 2 minutes. Remove and put aside.
3. Combine egg yolks, milk, mustard and
salt in small bowl.
4. Beat egg yolk mixture on speed 2
until combined.
5. Separately beat egg whites on speed 5
until soft peaks form and whites are light
and fluffy.
6. Fold egg whites through combined egg
yolk mixture; lightly heat frypan to a
medium heat.
7. Pour egg mixture evenly into frypan and
cook until omelette puffs up and base of
omelette is golden and crisp.
8. Sprinkle with sauteed filling. Turn
omelette in half and sprinkle with
grated cheese.
Slice into four large slices and serve
with salad.
FLUFFY SMOKED SALMON
CREAMED EGGS
Serves 2
4 eggs
1
⁄
2
cup thickened cream
freshly ground black pepper
2 tablespoons butter
150g smoked salmon, roughly chopped
2 tablespoons finely snipped chives
1. Place eggs and cream into a small bowl,
beat on speed 2 until light and fluffy.
Season with pepper.
2. Melt butter in frypan. Pour eggs into
hot pan, stir until mixture has
thickened slightly.
3. Stir through chopped salmon; cover with
lid until eggs are firm, light and fluffy.
Sprinkle with chives and serve.
EGGS
10
