Breakfast

Soufflé omelette with fine herbs

Name: Soufflé omelette with fine herbs
Total time: 15 min
Yield: 1 serving
Cuisine: French
Ingredients: 3 Eggs; ¾ oz Butter; 1½ tbsp Heavy cream; Chervil, chives, tarragon and parsley, a small handful, chopped fine; Sea salt, to taste; Black pepper, to taste

Whites whipped separately and folded back turn three eggs into a pillow twice the size, and it takes about ninety seconds longer than the flat kind.

2gnet carbs

39gfat

19gprotein

435kcal

Per serving15 minServes 1

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Ingredients

For the whole dish · serves 1

Eggs3
Butter¾ oz
Heavy cream1½ tbsp
Chervil, chives, tarragon and parsleya small handful, chopped fine
Sea saltto taste
Black pepperto taste

Method

6 steps · 15 minutes

Separate the eggs. Any yolk in the whites and they will not take air, so crack them one at a time into a cup first.
Beat the yolks with the cream, the herbs and the salt.
Whip the whites to soft peaks only. Stiff peaks are for meringue and they fold in as lumps here.
Fold a third of the whites in to loosen the yolks, then the rest, and stop while it still looks streaky.
Into foaming butter over medium-low heat, lid on, 3 minutes. High heat browns the base before the middle sets.
Fold it over and serve it straight away. It stands for about a minute and then it is a normal omelette.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.