Made famous by one of the original female superchefs in France (La Mere Poulard) at her restaurant in Brittany, once you try this you will never look back. This souffle style asparagus and cheese omelette very easy and so much more delicious than a regular omelette.Light and airy because you whip up the egg white, this also makes the omelette larger in size so you more omelette out of fewer eggs. Good for the waistline as well as being thrifty. I added some asparagus and cheese here but feel free to add your favoured fillling. This is not a recipe from the kitchens of La Mere Poulard because I dont have it, so this is a simple souffle omelette that omits cream but does not suffer for lack of it if you are watching the calories! (if not feel free to add a tablespoon of craime fraiche as you stir in the egg yolk it will make for a more unctuous finish).
Light Asparagus and Cheese Souffle Omelettes
Recipe (serves 2)
salt and pepper to season
4 Asparagus stalks
30g grated cheese (comte or cheddar)
2 teaspoons olive oil
Beat the egg whites to soft peaks and then add in the yolk and gently beat them in
Heat the olive oil gently in a frying pan and cook the asparagus (chopped into pieces) till cooked through.
Put asparagus to one side and then add into the pan the egg mixture, using a palette knife to spread it out to the edges.
Then add your toppings, cook on low heat for a few minutes until the egg is setting.
Then flip over, cook the other side, fold in half and serve.