The “omelette souffle” is a miraculous thing that first cooks in a frypan, then puffs up like magic under the grill. Serve with an avocado and rocket salad or with smoked salmon and grilled ciabatta.
4 free-range eggs
2 tbsp milk
Sea salt and pepper
2 tbsp finely snipped chives
2 tbsp freshly grated gruyere or parmesan
1 tsp butter
1 tbsp grated cheese for serving
Preheat an overhead grill. Separate the eggs into two bowls. Whisk the yolks with the milk, salt, pepper, most of the chives and most of the cheese. With an electric beater, beat the egg whites in a separate bowl until soft peaks form.
Melt the butter in a medium non-stick frypan, tipping the pan to coat the sides. Quickly fold the whites into the yolk mixture and pour into the pan. Cook for 1-2 minutes over gentle heat until you can run a spatula around the edges. Scatter remaining cheese on top and place under the grill for 2 minutes or until puffed, lightly browned (watch for burning) and set.
Slide onto a warm plate and cut in two. Scatter with extra cheese and remaining chives.