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Monday 17 January 2011

Sluttishly Savoury: Souffle Omelette

If there's one thing that strikes fear into the heart of any newbie in the kitchen, it's making an omelette. And if there are two things? Making omelettes and souffles. Surprisingly, when you put the two together you end up with a recipe that's almost completely foolproof, and great for using up any leftovers you've got hanging around.

I made my souffle omelette with leek, chorizo and mushroom because that was what was lurking in my fridge. You really could add anything you like though - any cheese, ham or vegetables work well. It's always nice to have a little bit of grated cheese on the top, but it's by no means essential.

So if you're fearful, why not give this a try? And remember, you can't make an omelette without breaking eggs.

Souffle Omelette (serves 1)

You'll need:
  • A handful of diced chorizo
  • A couple of mushrooms, sliced finely
  • 1 leek, sliced finely
  • 3 medium eggs
  • A nice blob of butter
  • A sprinkling of grated parmesan cheese
Make it!
  • Preheat the grill.
  • Heat a smidgen of oil in a frying pan - the pan should be around 18cm in size, but this doesn't have to be exact.
  • Fry the chorizo until it's crispy and has released some of its spiced orange oil. Remove the chorizo and set aside.
  • Fry the mushrooms in the chorizo oil. Remove them and set aside.
  • Fry the leeks until soft but not browned (you may need a tiny bit more oil). Remove them and set aside.
  • Separate the eggs, making sure the whites go into a large clean bowl.
  • Whisk the whites until they are stiff. Remember that old trick when your mum used to hold the bowl above your head and the whites didn't fall out? Try it now. If you end up with egg in your hair, you didn't whisk enough.
  • Lightly mix up the egg yolks. Stir them very gently into the whites with a metal spoon, along with the chorizo, leeks and mushrooms. Season the mixture.
  • Put the butter into the frying pan. Once it is foaming, pour in the omelette mixture and smooth it out. Fry for around 1 minute, until the bottom is golden (take a peek underneath by hitching the side up with a knife if you're not sure).
  • Grate over a little parmesan cheese and bung it under the grill until the top is golden.


  1. This sounds delicious. Possibly stupid question alert: what does separating the eggs do? Make it lighter and fluffier than a normal omelette? Mine always end up a bit rubbery so I'm going to give this method a go.

  2. Yes, separating the eggs before beating the whites makes it much more fluffy!


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