Ingredients
3 large eggs, separated
Salt and freshly ground black pepper to taste
1 tsp. unsalted butter
1 tsp. olive oil
1 cup grated cheddar
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In small bowl, beat egg yolks with fork and season with salt and pepper. Whisk egg whites using hand or stand mixer until soft but not stiff peaks form. Heat butter and oil in 7-inch omelet pan or skillet over medium-high heat. Using plastic spatula, fold egg yolks into whites, adding half the cheese. Pour egg mixture into pan and cook about 2 minutes. Sprinkle with remaining cheese, reduce heat to medium-low, and cook until eggs are set and cheese is melted. Fold omelet souffle onto plate.