Mike Devlin's Souffle Omelette Recipe
Like omelettes? But can't decide if you want something savoury or sweet? Well, fear not, my friend, because I am here to rescue you and bring you into my kitchen and create something decadent but, oh, so simple. Got eggs? We are good to go.
WHAT YOU NEED (initially)
3 eggs
Salt
Wait, what? That's it? Did I not say it was simple? Thing is, you are looking at that 'initially' and thinking there's something up. We will get to that shortly, but as you will find out, it's all simple (a bit like me).
Separate the eggs, but if you break a yolk, you will have to start again. Put the yolks in a big bowl and the whites in another big bowl. Add a good pinch of salt in with the yolks, grab your electric mixer (you could punish yourself and do this by hand, but I really wouldn't recommend it), and beat until thick and creamy.
Clean the beaters thoroughly, and now beat the whites to a stiff peak.
Actually, let's wind back a little here and decide whether we want savoury or sweet. If the former, then please crack on (ugh, I just realised what I said) and carry on beating those whites. But if you want sweet, then add a couple of teaspoons of caster sugar to them.
Once stiff, gently, with a large metal spoon or big spatula, fold the yolks into the whites. We want a uniform colour here.
Now, if going savoury, I would suggest a blend of two or three crumbled or grated cheeses, and, if so, gently fold them into the mix. How much? A large handful. Add some dried herbs if you like.
Get a cast iron frying pan, put a bit of oil in it, and place it on medium to low heat. We are going to cook the bottom first, so after a couple of minutes, lift an edge up with a spatula and see if it's a light golden brown (not too dark, as the pan will retain the heat). If it is, remove it from the heat, place the pan under the grill/broiler/salamander and cook the top to a lovely golden brown.
With a spatula, remove onto a plate and, fold over into a semi-circle and serve with a fresh salad.
But!
If we have gone down the sweet route, then remove from the heat and spread your fave jam or jelly on the top. Remove, place on a plate and fold to a semi-circle. Sprinkle some caster or confectioner sugar over the top and serve with fresh berries.