Ricotta & Parmesan Omelette Soufflé
Prep Time
Cooking Mode
6 eggs, separated
80 mL (⅓ cup) cup crème 35%
45 mL (3 tbsp) tbsp parmesan grated fresh
30 mL (2 tbsp) tbsp butter
30 mL (2 tbsp) tbsp olive oil
250 mL (1 cup) cup ricotta
30 mL (2 tbsp) tbsp chopped chives
To taste salt and pepper
6 eggs, separated
80 mL (⅓ cup) cup crème 35%
45 mL (3 tbsp) tbsp parmesan grated fresh
30 mL (2 tbsp) tbsp butter
30 mL (2 tbsp) tbsp olive oil
250 mL (1 cup) cup ricotta
30 mL (2 tbsp) tbsp chopped chives
To taste salt and pepper
Directions
1In a bowl, mix egg yolks, cream, Parmesan, salt and pepper.
2In another bowl, whisk egg whites until stiff.
3Gently fold egg whites into egg yolk mixture.
4In a non-stick skillet, heat half the butter and the oil. Add half the egg mixture.
5As eggs start to cook close to the sides of the skillet, gently bring the cooked portion into the middle with a spatula. Tilt and turn the skillet to allow the uncooked egg to run into the empty space around the sides.
6When the top is still moist and creamy and the egg is no longer liquid, cover half the omelette with half the ricotta cheese.
7Slide spatula under the untopped half and fold omelette in half.
8Serve immediately and top with grated fresh Parmesan and chives.
9Beating the egg whites gives this omelette its impressive soufflé-like volume and lightness. Adding the creamy ricotta makes it simply divine!
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