Edam Cheese Souffle Omelette



3 eggs, separated

1 tbsp flour

2 tbsp herbs (parsley, chives, chervil) finely chopped

150g Edam Grated Cheese

30g Butter

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.