A Souffle Omelette with Three Cheeses and Chives
"Though making a soufflé proper can be a stressful experience, particularly if you've had no practice, making a soufflé omelette is a doddle. It takes no more than five minutes and honestly tastes every bit as good as the oven-baked variety. This one has three cheeses, but you can make it with just one, or even four if you happen to have them hanging around. If you want to make this omelette for two, that's okay if you double everything. Just use a 9 or 10 inch (23 or 25.5 cm) diameter pan and give each stage more..."
INGREDIENTS
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3 large eggs
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1 oz (25 g) mature Cheddar, finely grated
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1 oz (25 g) Parmesan (Parmigiano Reggiano), finely grated (see recipe introduction)
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1 oz (25 g) Gruyère, finely grated
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1 heaped tablespoon finely snipped chives
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½ oz (10 g) butter
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salt and freshly milled black pepper
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