An Omelette Soufflé is fairly easy to make. The preparation involves separating the yolks and egg whites, then whisking the egg whites till they are a medium soft meringue. The meringue and egg yolks are folded together and the result is a light airy omelette batter that puffs up when it is cooked.
For those who limit caloric intake when on a weight loss diet, an Omelette Soufflé is a nice choice. An Omelette Soufflé that is made with two eggs will look as big as a regular omelette that is made with three eggs. Making the plate look full will inspire positive visual perception, which increases the level of satisfaction, thus reducing cravings for more food.
Fresh basil and tomato is a classic flavor combination that tastes nice with eggs and cheese. Mozzarella is usually paired with basil and tomato. Italian Provolone Cheese is a nice choice too. Provolone is an aged cow milk cheese that is semi hard. Provolone that is aged less than three months has a mild flavor and this version is called Provolone Dolce in Italy. Provolone that is aged more than three months has a stronger sharp cheese flavor and the aroma is more pungent. This version is call Provolone Piccante in Italy and in America it is usually marketed as Aged Provolone.
Basil, Tomato and Aged Provolone Omelette Soufflé:
This recipe yields 1 petite omelette soufflé. (For a full portion, add 1 more egg.)
Aged Provolone Cheese (Provolone Piccante) can be found in Italian delicatessens.
Step 1: Separate the yolks and whites of 2 large eggs into 2 separate mixing bowls.
Whisk the egg whites till medium soft meringue peaks appear.
Gently fold the meringue into the egg yolks in the second mixing bowl.
*Try to only mix till the batter is barely combined, so the batter is light and airy.
Step 2: Heat a non-stick sauté pan over medium/medium low heat.
Add 1 tablespoon of unsalted butter.
Add the prepared omelette soufflé batter.
Use a spatula to spread the batter evenly.
Step 3: Sprinkle 1/3 cup of coarsely chopped ripe plum tomato on the eggs.
Sprinkle 1 1/2 tablespoons of coarsely chopped fresh basil on the eggs.
Briefly sauté till the bottom half of the omelette is cooked firm.
Step 4: Remove the pan from the heat.
Place a few thin slices of Aged Provolone cheese on the omelette. (About 2 ounces)
Place the pan in a 350ºF oven.
Bake till the omelette soufflés (puffs up) and a few golden highlights appear.
Step 5: Remove the pan from the oven.
Fold the omelette soufflé while sliding it onto a plate.
Garnish with a basil top sprig.
Voila! A tasty Italian style omelette soufflé!