Edam Cheese Souffle Omelette
3 eggs, separated
1 tbsp flour
2 tbsp herbs (parsley, chives, chervil) finely chopped
150g Edam Grated Cheese
1/2 leek, washed and thinly sliced
clipped herbs, for garnish
freshly ground black pepper and salt, to taste
Pre-heat grill on med-high setting.
Whisk egg white until stiff but not dry, fold through the mixed yolk, sifted flour, herbs, pepper, salt & 50g of Edam Grated Cheese.
Melt Butter in a 20cm non stick pan over a medium heat, sauté the leeks for 2 minutes until slightly soft, add in the omelette mixture and cook for 4 minutes, browning the bottom slightly.
Note: Leeks may be replaced with mushrooms, ham or spinach.
Sprinkle over the remaining Edam Grated Cheese along with any remaining chopped herbs.
Place under the pre-heated grill until cheese is melted and omelette is firm (4-5 minutes).
Remove and serve garnished with herbs and a little salad.