Well, here it is Friday and leading into a 3-day weekend here in the States – thank goodness. I can’t remember the last time I looked this forward to an extended weekend. I also have many things to do at work before I can enjoy my holiday weekend, so today’s post is short and sweet.
Well, savory actually. I’ve posted a version of this before, but it’s been two years (back when I had essentially no readers) with Stilton with Lemon Zest and fresh tarragon (I love my herb garden), but this one was done using a pepper-crusted goat cheese and fresh thyme (I love my herb garden). You can use any combination of cheese and herbs you like, really, and the dish itself is easy, as well as tasty, especially served with bacon and fresh strawberries and blueberries
And have a lovely weekend, y’all.
Soufflèed Omelet with Cheese and Herbs
4 large eggs, separated
Salt and pepper, to taste
1 to 2 tablespoons of butter
2 tablespoons fresh thyme, chopped
1/4 cup fresh goat cheese, crumbled
Preheat the oven to 375 F.
In a large glass mixing bowl, beat the egg whites until stiff, but not dry. Without cleaning the beaters, beat the egg yolks with the salt and pepper in a small mixing bowl until thick and light. Fold the yolk mixture gently into the whites.
Melt the butter in a 10-inch, ovenproof skillet over medium heat until it begins to foam. Once the foam has subsided, but before the butter begins to brown, pour the egg mixture into the pan, spread evenly and smooth the top. Let it sit for a few seconds, then shake the pan back and forth to discourage sticking. Cover the pan with a lid whose underside has been buttered to prevent sticking. Reduce the heat and cook for 5 minutes.
Remove the cover and sprinkle the top of the omelet with the herbs and cheese. Place the skillet in the oven and bake until the top is set, 3 to 5 minutes.
Slide the omelet out onto a warmed plate, cut into fourths and serve immediately.