The fluffiest omelette you’ll ever try, this luxurious dish is filled with rich cauliflower cheese. We’re sold on this for soufflé omelette brunch, lunch or dinner. Don't forget to screenshot the ingredients list at the bottom before you go shopping!
Preheat the oven to gas 6, 200°C, fan 180°C. Toss the cauliflower florets and smaller leaves with the oil and spread over a large baking tray. Scatter with half the thyme and roast for 20-25 mins until tender and lightly charred.
When roasting vegetables, use a large baking tray with low sides and space them well apart. This allows them to roast rather than steam, giving you lovely crisp edges. Not a fan of cauliflower? Try broccoli florets instead.
Meanwhile, make the cheese sauce. Mix the crème fraîche, mustard, 1 egg yolk (reserve the egg white) and cheese in a small saucepan. This cheat’s cheese sauce doesn’t need to bubble away for ages. Simply mix the ingredients in the pan and gently heat while you make the omelette, then season well and place over a medium-low heat for 5 mins, stirring occasionally, until smooth and combined. Cover and set aside.
Any leftovers can be stored in the fridge for up to 3 days and reheated in the same way.
Separate the remaining eggs and place the whites (including the reserved white) in a medium bowl. To do this, crack the shell in the middle so you have two similar-sized pieces. Tip the yolk back and forth between the two pieces, letting the white slip into a bowl below. Don’t let any yolk get into the whites: the fat will stop the egg whites from foaming.
Whisk for 2-3 mins until they triple in size and have soft peaks. Place the yolks in a separate, large bowl and whisk until pale and thick.
To create a fluffy soufflé omelette, you need to beat the egg whites well. This fills them with tiny bubbles, which swell to create a beautiful consistency. To check they’re ready, lift your whisk to see if soft peaks form and just hold.
Carefully add one-third of the whites to the yolks and gently stir with a large metal spoon until combined and looser in consistency. Cutting through the mix with the thin edge of the spoon crushes fewer air bubbles, for a light result.
Next, melt the butter in a large (about 25cm) nonstick, lidded frying pan over a medium heat. Pour in the egg mixture, lightly spread with a spatula to evenly cover the base of the pan, then season and cover with the lid. Cook for 4-5 mins until the bottom of the omelette is golden and set and the top is pale but lightly set. Covering the pan with a lid helps the top of the omelette to set, so you don’t end up with raw, foamy egg. No lid? Use an ovenproof pan and grill for 30 secs to set.
Slide a spatula around the omelette to loosen, then gently transfer to a plate. Cover half with the roasted cauliflower and spoon over the cheese sauce. Scatter with the parsley, remaining thyme leaves and a pinch of cayenne pepper. Fold the omelette over on itself and cut in half to serve.
We've made a handy shopping list so you can get everything you need to make this perfect soufflé omelette Don't forget to screenshot before you go shopping!
1 small cauliflower (about 500g), cut into florets, outer leaves discarded1 tbsp olive oil3 thyme sprigs, leaves picked120g 50% less fat crème fraîche 1 tsp Dijon mustard 4 large eggs50g Gruyère or Emmental, grated5g unsalted butter5g fresh parsley leaves, finely chopped pinch of cayenne or chilli powder
Makes 2 servings
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