Goat's cheese soufflé omelette with chorizo

AT A GLANCE

  • Serves 4 people

  • 6 eggs, separated
  • 2 tbsp pouring cream
  • 20 gm butter
  • 150 gm soft goat’s cheese, crumbled
  • 1 bunch sorrel, thinly sliced
  • 1 tbsp olive oil
  • 4 (170g each) chorizo, halved lengthways
  • To serve: tomato relish
01   Place egg yolks and cream in a bowl and whisk until foamy, then season to taste. Using an electric mixer, whisk eggwhites until peaks form, then gently fold into egg yolk mixture.
02   Heat a quarter of the butter in an 18cm non-stick frying pan, add a quarter of the egg mixture and cook for 3 minutes or until base and edges are set, then scatter with a quarter of the goats cheese and sorrel. Fold in half and cook at 180C for 3 minutes or until puffed. Repeat 3 more times with remaining egg mixture, cheese and sorrel.
03   Meanwhile, heat olive oil in a frying pan and cook chorizo over medium heat, turning occasionally for 5 minutes or until browned. Serve omelettes with chorizo and relish.
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