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velvetelle — 10.01.2024 Я мерзну и ем…:)

С утра сделала прикольный омлет с сыром в виде суфле. Картинка из книги Michel Roux

Souffléed Cheese Omelette





This is halfway between an omelette and a soufflé and makes a delicious quick meal. I like to use Comté cheese but any kind will do. Once you’ve mastered the basic recipe, you can try adding extras such as ham or chopped herbs to the mix. Anything goes! A little side salad is all you need with this. Serves 2
4 FREE-RANGE EGGS, SEPARATED
2 PINCHES OF SALT
1 TBSP BUTTER
100G HARD CHEESE SUCH AS COMTÉ, GRATED
FRESHLY GROUND BLACK PEPPER

Preheat the oven to 200°C/Fan 180°C/Gas 6. Whisk the egg whites with the salt until they form firm peaks. Whisk the egg yolks in a separate bowl, then whisk in one-third of the whites. Gently fold in the remaining whites. Melt the butter in a non-stick, ovenproof frying pan, then pour in the eggs. Leave the pan on the hob for 20 seconds, then sprinkle on the cheese and season with black pepper. Transfer the pan to the preheated oven for 5 minutes, then divide the omelette in half and serve.



А на ужин сделала себе греческий йогурт с чиа, замороженными ягодами и кардамоном. Очень вкусно. Весь секрет в кардамоне.))

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