Cheesy Souffle Omelette

Today I was feeling like having an omelette, but to make it more fun to post on the blog I decided to make the recipe a little bit more interesting and different then the regular omelette. I found this one in one of the books I have and decided to make it because it looked so good in the picture I had to try it out.

It may look difficult but trust me, it's easy and delicious!

Ingredients:
3 eggs
1 cup of parmesan cheese
1 table spoon of parsley
1 table spoon of salted butter
Salt and black pepper



Instructions:
Start by separating the egg whites from the yolk. With a mixture, beat the egg whites till really fluffy like a pillow - it takes around 2 minutes on my mixer. With the yolk, mix it in another bowl with a little salt and black pepper.

Pre-heat the oven around 200ºF. In a big pan melt down the butter. While the butter is melting, gently mix together the fluffy egg whites, egg yolk, parmesan cheese (save a little cheese for later) and parsley. Mix everything until combined, but do it really gently so you don't lose the fluffiness of the egg whites.

Then put the egg mixture in the pan and even it out all over the pan (give a little shake in the pan). Use the rest of the parmesan cheese and sprinkle it over the omelette. Cook the omelette a little bit less then 2 minutes. Then put the pan in the oven for 2 minutes (don't worry about ruining your pan, it will be inside the oven for too little time to ruin anything). Once that's done, with a towel (so you don't get burned), take your pan out of the oven and with a spatula go around the omelette to make sure it doesn't stick in the pan and fold it in half and that will be it! Your soufflé omelette is done, put it on a plate and sprinkle a little cheese over it for decoration and bon apetite!

Tip: This omelette goes really well with any kind of stuffing, in this case I used cheese but you can add some spinach in the middle with some cherry tomatoes, or even try it out in a 3 cheese version adding not only parmesan but mozzarella and provolone, I'm pretty sure you will love it. <3