These cheesy soufflé omelettes are a step above the rest, and the perfect brekkie to have on rotation for weekends!
Ingredients
- 150 g butter, coarsely chopped
- 200 g Swiss brown mushrooms, halved if small, quartered if large
- 150 g shiitake mushrooms, roughly sliced
- 150 g oyster mushrooms, halved if large
- 2 cloves garlic, finely chopped
- 150 g enoki mushrooms, ends trimmed, broken into small bundles
- 2 tbsp thyme
- 360 g crème fraîche
- 12 eggs, separated
- 90 g plain flour
- 1⁄2 cup coarsely chopped flat-leaf parsley
- 300 g goatʼs cheese
- Finely grated zest of 2 lemons, to serve
- baguette slices, toasted, to serve
Instructions
1 Heat 90 g butter in a large frying pan over high heat, add Swiss brown and shiitake mushrooms, stir occasionally until lightly browned. Add oyster mushrooms and garlic and cook, stirring, a further 1 min. Add enoki and half the thyme, season to taste and remove from heat.
2 Place crème fraîche in a large bowl and whisk until soft. Add yolks, flour and parsley, crumble in half the goat’s cheese, season to taste and stir to combine.
3 Place egg whites and a pinch of salt in a bowl and whisk to firm peaks. Fold into yolk mixture.
4 Place remaining butter in two 19 cm- diameter frying pans; heat over medium heat until foamy. Cook omelettes in batches. In each pan, add egg mixture, shaking pans gently to level. Cook until base is golden, 1–2 min, then scatter mushroom mixture and remaining goat’s cheese on top and grill until light golden, 1–2 min. Carefully slide onto a serving plate, folding in half as you go. Repeat until all mixture is used. Season with pepper and serve hot with remaining thyme, lemon zest and toast.
ALSO SEE:
Caramelised onion, cheddar and pesto scones
Feature Image: W&H
