Three Cheese Souffle Omelet With Chives Food

THREE CHEESE OMELETTE

Steps:

• Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.

THREE-CHEESE SOUFFLE

Steps:

• Position a rack in the middle of the oven and preheat to 375. Butter the bottom and sides of a 2-quart souffle dish up to the top edge. Sprinkle with 1/4 cup parmesan and the cornmeal. Place in the freezer while you prepare the souffle.
• Make the roux: Melt 6 tablespoons butter in a heavy-bottomed saucepan over medium heat and add the garlic. Stir in the flour, nutmeg and 2 teaspoons salt and cook, stirring, until the flour is cooked but not browned, about 2 minutes. Whisk in the milk and simmer, whisking constantly, until the mixture is as thick as pudding, about 5 minutes. Stir in the comte, emmentaler and 3/4 cup parmesan until melted, then remove from the heat. Stir in the 4 egg yolks one at a time. Transfer the mixture to a large bowl and stir to cool slightly.
• Beat the 6 egg whites and lemon juice in a large bowl with a mixer until soft peaks form. Fold a quarter of the whites into the cheese base, then fold in the remaining whites.
• Place the prepared souffle dish on a baking sheet, pour in the batter and smooth the top. Run your finger around the inside lip of the dish to push the batter away from the edge and create a ridge. Scatter the remaining 1/4 cup parmesan on top. Transfer to the oven and immediately reduce the temperature to 325. Bake until golden and puffed about 2 inches above the lip of the dish, about 35 minutes. Serve immediately with baguette slices and pate and/or apple butter, if desired.

THREE CHEESE SOUFFLé OMELETTE

Steps:

• Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
• Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
• Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
• Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.

CHEESE AND CHIVE OMELET

Steps:

• Whisk together the eggs, egg whites, chives, salt and pepper (I used a lot of pepper) in a bowl.
• In a large skillet melt butter over medium heat.
• Add egg mixture to pan, cooking for a few minutes until almost set, lifting sides so egg mixture can run under.
• Grate (or sprinkle) cheese over top of eggs (I grated it right over the eggs) and cook a few more minutes until cheese melts.
• Fold 1/3 of the omelet over the center and then the other side over the center.
• Turn omelet onto plate and cut in half or thirds.

THREE CHEESE OMELET

Steps:

• Using an 8-inch, non-stick skillet, melt butter over medium heat.
• Add beaten eggs.
• As the eggs begin to thicken, add the 3 cheeses evenly over the eggs.
• As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over.
• Continue to cook until the cheese melts.
• Turn omelette 1 more time.
• The finished omelette will be a nice yellow color with the cheese melted.
• Serve immediately.

HERB AND THREE CHEESE OMELET

Steps:

• Whip eggs with liquid, chives, salt, and pepper.
• Make sure all the white is fully incorporated.
• Melt butter over high heat in a 10" nonstick skillet coated with cooking spray.
• Heat until bubbly.
• Pour egg mixture into skillet, pulling them toward the center from each side.
• Remove from heat when eggs no longer run but are still quite moist.
• Add cheeses to top half of omlet, fold, then invert onto a plate.
• Let rest 1 minute before serving.
• Makes one omelet.

THREE CHEESE SOUFFLE OMELET WITH CHIVES

Steps:

• Use a 7" non-stick frying pan with an all-metal handle.
• Heat the broiler to its highest setting.
• Separate the eggs so the yolks are in a small bowl or ramekin and the whites in a clean large bowl.
• Be sure not to contaminate the whites with any yoke.
• Beat the egg yolks with a fork or small whisk and season well with sea salt and black pepper.
• Heat your pan to medium-low.
• While the pan is warming, whisk the egg whites until they form soft peaks.
• Add the olive oil to the pan and turn the heat up.
• Using a large rubber spoon spatula, fold the egg yolks, the cheddar cheese, half the Parmesan, and the chives into the egg whites.
• When the olive oil is hot, scrape and pour the egg mixture into the pan and smooth it out with the spoon spatula.
• Let the omelet cook for one minute.
• Then slide a thin spatula around the edges to loosen it, sprinkle the grated Swiss cheese all over the surface, and place the omelet under the broiler, about 4" from the heat.
• Let it cook for one more minute until the cheese is melted and slightly golden.
• Next, remove the pan from broiler heat and slide a thin spatula around the edge and under the omelet to loosen it.
• Hold the pan over your plate and, using a spatula, ease one half of the omelet onto the plate; then pull the pan gently over the top of the omelet portion already on the plate.
• If it breaks apart some, don't worry about it; it will still look beautiful.
• Sprinkle the rest of the Parmesan on top and serve.
• *Ifyou want to make the omelet for two, double everything.
• Use a pan with a bottom diameter of 9" or 10" and give each stage more time.
• When cooked, divide the omelet into two.
• Variation: Add a little chopped parsley and/or tarragon in with the chopped chives.