The Inn at Bowman's Hill Soufflé Omelette
- Vegetable oil
- 2 eggs
- Optional Fillings:
- Diced sharp cheddar cheese
- Sliced grape tomatoes
- Sliced mushrooms
Add 1/8 inch vegetable oil to an 8-inch nonstick pan on low heat. Separate the egg whites from the yolks. Beat the egg white until firm but not overly stiff. Add the egg white to the pan. The mixture should still flow. Add the salt and pepper to taste. Allow to fry for 3-4 minutes until light brown. Lightly fold in the egg yolks over the surface. Add the optional fillings in a strip down the center. Carefully fold the omelette in half. Turn the heat to high and cook for 1-2 minutes. Turn over and repeat. Serve immediately. The soufflé omelette should be 1/2 inch to 1 1/2 inch thick with a soft center and a crispy outside.
Recipe reprinted by permission of <I>The Inn At Bowman's Hill, PA<. All rights reserved.
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