Omelet Souffle

Omelet Souffle

This recipe can be easily adjusted to the number of diners

The big decision is how many eggs per person

I always assume three

This dish is still tasty room temperature later on, but I rarely have any left

So this is for two people

Make a tomato sauce

I find this one suitable

Chop one or two cloves of garlic and sauté over med-low heat for a minute with best grade olive oil

Add a large can of best grade Italian pear or San Marzano tomatoes, stir and break up the tomatoes a bit

This needs to cook about 15-20 mintes, stirring every so often

You can be dealing with the six large fresh eggs while it is cooking

Stir in  a good handful of whole basil leaves after a few minutes

Separate carefully yolks and whites of six eggs

Whip the whites to peak but not dry

Add 2-3 tbs thyme or fresh oregano, your choice, and freshly ground pepper

Whip the yolks and add ½ cu finely grated Italian parmesan and salt

Gently fold in the yolks into the whites

Do not over mix

In a 6” cast iron pan put a little olive oil to coat the bottom of the pan and then add a layer of the tomato sauce about 3/8” thick and heat over a med-low flame

Save the rest of the sauce

Place the egg mixture on top of the sauce in the pan

The eggs will soon shoot steam into the air and inflate

Cook for about 5 minutes

Cover the top of the egg mixture with finely grated parmesan and then place in the broiler until it starts to lightly brown

The dish will have deflated quite a bit, but it will still have layers of textures and flavors

Immediately make 1/3 slices and serve, making sure to include all the tomato sauce underneath in the slice

Then offer to share the remaining third for second helping