Dominique Ansel’s Omelette Soufflé



This cheesy omelette is perfect for a Valentine’s Day brunch

• 3 eggs (separated into Yolk and Whites)
• 22g cream
• 40g Parmesan cheese (grated)
• Salt and pepper (to taste)
• Boursin (one big slice to taste)
• Butter (to sauté)

Preheat your oven to 375°F.
2 In a bowl, whisk together egg yolk, cream, Parmesan cheese, and salt and pepper until fully incorporated.
3 In a stand mixer fitted with a whisk attachment (or if you have a strong arm), beat the egg whites until firm peaks (adding a pinch of salt will help).
4 Fold the egg yolk mixture into the egg white meringue with a spatula, making sure not to deflate the meringue with over-mixing.
5 In a small frying pan, add a dab of butter. Make sure the pan heats up on high to very hot (the butter will start to bubble). At this point, pour in the eggs. Cook it for a few minutes until an even layer of skin forms on the bottom and is golden brown.
6 Place into the oven for 5-6 minutes until fully firm with just a tiny runniness in the center
7 Place a slice of the Boursin on top.
8 Eat directly from the pan. (Good with a dark Belgium beer.

Recipe courtesy of Dominique Ansel

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