Ingredients

Method

• 3 large free-range eggs, separated
• sea salt and freshly ground black pepper, to taste
• 120 g grated cheese of choice
• a knob butter

Method

Ingredients

1. Beat the egg yolks until well mixed. Add a good crack of salt and pepper. Add 100 g grated cheese
and mix well.

2. Beat the egg whites (I use my trusty stand-mixer) until stiff peaks form (like when you’re making meringues). When using an electric mixer this takes about 3 minutes.

3. Gently fold half the egg whites into the cheesy yolks and mix until you have a nicely mixed, loose base. Lightly fold in the remaining egg whites.

4. Melt the butter in a large non-stick pan over a lowish heat and, when the butter starts gently foaming, scrape the soufflé mixture into the pan and gently smooth it out so it covers the surface of the pan.

5. Cover with a lid and cook over a medium heat for about 2 minutes until the base is nicely browned and the top is barely set. Add the last of the cheese and cover with the lid for another minute until the top has set.

6. You may want to quickly flip the omelette over in the pan to lightly tan the top. This is not very French, nor is it cheffy. But I do it because I’m not a fan of underdone eggs. Then carefully slide the omelette out of the pan and onto the plate, folding it over itself into a perfect, fluffy half-moon.

Cook's note: Any cheese will do for this recipe, Gruyère would be great but a good Cheddar also works wonderfully.

Find more egg recipes here. 

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Raymand Buitendag