Well, here it is Sunday and after a mere 42 hours at home, Beloved was off again to see another client. He’s been home a whopping 4 days in three weeks. Well, at least he’ll be home Tuesday night and then will stay here for a week and a half (his younger daughter is coming to visit for 12 days). Then he’ll be off again.
I had to have him at the airport by 12:15 today, so we didn’t have our usual, leisurely Sunday brunch. However, I did manage to cook and we had a nice meal – just much earlier than usual for a Sunday. Beloved really liked this, and it was really a snap to make. There are all sorts of cheese and herb combinations you can use, as well.
Soufflèed Omelet with Cheese and Herbs
4 large eggs, separated
Salt and pepper, to taste
1 to 2 tablespoons of butter
2 tablespoons fresh tarragon, chopped
1/4 cup grated Stilton with Lemon Zest*
Preheat the oven to 375 F.
In a large glass mixing bowl, beat the egg whites until stiff, but not dry. Without cleaning the beaters, beat the egg yolks with the salt and pepper in a small mixing bowl until thick and light. Fold the yolk mixture gently into the whites.
Melt the butter in a 10-inch, ovenproof skillet over medium heat until it begins to foam. Once the foam has subsided, but before the butter begins to brown, pour the egg mixture into the pan, spread evenly and smooth the top. Let it sit for a few seconds, then shake the pan back and forth to discourage sticking. Cover the pan with a lid whose underside has been buttered to prevent sticking. Reduce the heat and cook for 5 minutes.
Remove the cover and sprinkle the top of the omelet with the tarragon and cheese. Place the skillet in the oven and bake until the top is set, 3 to 5 minutes.
Slide the omelet out onto a warmed plate, cut into fourths and serve immediately.
*You can find Stilton with lemon zest in the gourmet cheese section of most grocery stores. If it is unavailable, add a teaspoon of finely chopped lemon zest to the omelet with the Stilton, or other bleu cheese.