We’re going a little fancy around here today! I know the sound of a “soufflé omelette” might strike fear into the heart of some of us...it did for me once I started breaking the eggs, but this recipe from Tesco is much simpler than it seems and as it's just a plain egg base, it’s so easy to make this into a breakfast, lunch, dinner, dessert or snack recipe! This one just has a filling of cauliflower cheese which I think is good for both a filling lunch or a lighter dinner paired with some fresh salad.
1 Small Head of Cauliflower
1 tbsp Olive Oil
A sprinkling of Dried Thyme
120ml Creme Fraiche
1 tsp Mustard (I used yellow mustard but you could use dijon if you're feeling fancy)
50g Cheese (I used cheddar but Emmental is also a good choice)
To start, preheat your oven to 200C/ 180 Fan/ Gas Mark 6, then break apart your cauliflower head into smaller, bite-sized chunks and arrange on a baking tray. Toss them with oil, salt, pepper and your dried thyme. Roast the cauliflower in the oven for 20-25 mins until tender and slightly charred.
Whilst the cauliflower is cooking, we'll make our cheese sauce! Mix creme fraiche, mustard, 1 egg yolk (keep the white in a separate bowl as we’re going to use them in a minute) and the cheese in a saucepan.
Season the sauce generously with salt and pepper and heat over medium-low heat for around 5 mins until the sauce becomes thick with no lumps. Once melted, take off the heat and set aside covered with a tea towel.
Your cauliflower should be cooked now, just leave it in the bottom of the oven either off or on VERY low heat just to keep them warm.
Now it’s time to whisk our egg whites. I went for the old-fashioned hard graft of whisking the egg whites by hand and it took about 15 minutes and way too many rest breaks to count! It would be much easier if you used either an electric whisk or the whisk attachment on your stand mixer. Separate your eggs, placing the whites in one bowl and the yolks in another, whisk the whites until they become foamy, have tripled in size and form soft peaks.
For the yolks (you can do this one by hand) whisk quickly for 3-4 mins until the yolk mixture is pale and thick.
This is the bit we have to do carefully (but it’s still very easy so don’t panic) take about 1/3 of your egg white mixture and spoon it into the yolk mixture, it's best to use either a metal serving spoon or just a metal tablespoon as this helps us to keep the air in the egg whites. Spoon your mixture in and slowly fold the whites into the yolk until fully combined. After you’ve folded those in, just pour the rest of the egg whites in and gently fold again until you have a big, airy mixture!
Preheat a non-stick frying pan and add a drizzle of oil on medium-low heat, once the oil is hot pour half your egg mixture into the frying pan and quickly smooth it over to reach all edges of the pan, this bit is a little bit like a pancake except we aren’t gonna flip it!
Season your omelette with salt and pepper and cover the frying pan with a lid to keep all the heat and moisture in. Let it cook for about 3 minutes then gently run a spatula around the edges of the omelette to check it isn’t sticking, you should see that the omelette has puffed up a lot like a cloud, check the underside is a lovely golden brown and keep cooking until the top of your omelette is set (it should feel puffy and airy but not foamy and raw).
Once you have your cooked omelette, repeat with your other half of the egg mixture and then lay both your omelettes out on separate plates. If you want to gently heat the cheese sauce back up for a minute or two you’re welcome to, but now just put half the cauliflower on one side of each omelette and then pour the cheese sauce evenly over the cauliflower, flip the empty side of the omelette on top of the cauliflower cheese and you’re ready to eat!
Don’t these look so thick and filling?! When you mention you’ve made soufflé omelettes to your family and friends I just know they’re going to be so impressed and you’ll be making them constantly trying to fill them with new and delicious things! Aside from the egg white whisking, the entire process is very simple and could easily be done as an evening meal after work when you don’t feel like making a big, stodgy meal, I think these are a great meat-free alternative if you’re having "meatless days” throughout the week or just fancy something a little lighter!
We actually tried making these for breakfast a few days ago, rather than folding the omelettes in half we just left them flat on the plate and piled on beans, veggie sausage and vegan bacon and had ourselves a classic fry up (with the addition of these fancy sounding eggs), it was delicious and something I would definitely try again!
These omelettes are good for literally anything that you enjoy pairing with egg, whether that be spinach or a fry-up, the possibilities are endless no matter what meal you’re looking to make!