Grana Padano soufflé omelette
1
Easy
10 minutes
3 minutesIf you’ve never had a soufflé omelette before, you’re in for a treat! This light, airy, and fluffy omelette stands out due to beating the egg whites until stiff peaks form and gently folding the mixture into rich egg yolks. This version includes salty and nutty Grana Padano cheese – a well-loved Italian hard cheese that has its origins in the Po River region. This puffy omelette makes the perfect start to any day.
Ingredients
Method
- 3 free-range eggs, separated
- sea salt and freshly ground black pepper, to taste
- 1 T butter
- 60 g Grana Padano cheese, grated, plus extra for serving
Method
Ingredients
1. Whisk the egg yolks and whites in separate bowls.
2. Fold half the whites into the yolks, then fold in the remaining whites. Season to taste.
3 Heat the butter in a medium frying pan. Spoon in the egg mixture, cover with a lid and cook over low heat for 3 minutes. Sprinkle over Grana Padano cheese and gently fold over using a spatula. Sprinkle over more cheese.
Serving suggestion: serve with slices of prosciutto and rocket salad with chopped chives, honey-mustard dressing and green olives.
Photography: Shavan Rahim
Videography: Romy Wilson
Recipes: Abigail Donnelly
Food assistant: Bianca Jones
With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is due to each wheel being examined at nine months by an impartial technician from the official Consortium of Grana Padano. Only after this does a wheel of Grana Padano receive its iconic firebrand – your guarantee of authenticity and exceptional flavour.
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