Recipe: Souffle frittata

saute the garnish

Technically this is a souffle omelette, but honestly the eggs fluff up so much in the cooking that most attempts to fold the omelette don't work out too well (never mind rolling it).  That said, it makes a beautiful light and fluffy frittata.  It also happens to be a good way to stretch a few eggs a long way among more guests as the eggs already have volume by the time they hit the pan.  The trick here is to quickly yet gently mix the egg with the garnish, then leave it to avoid deflating the egg whites.  From there it is temperature control as flipping it can be a bit tricky - start fairly high heat, then turn it down.  If you have a broiler to brown the top a bit even better.

You will need:

4                         eggs

whisk the yolks

as needed           garnish - we used onion, peppers and spicy sausage here

as needed           cheese

to taste               kosher salt

to taste               black pepper

Method:

 - separate the eggs

 - start sauteing your garnish 

 - whisk the yolk with salt and pepper until pale

 - whisk the whites to a medium firm peak

 - fold the whites into the yolks

whisk the whites

 - add the eggs to the pan, stir to mix evenly then leave it

 - turn the heat to medium low and cover with a lid

 - grate the cheese, add to the top, and cover again to melt

 - once the frittata is mostly set, toast a bit under the broiler to brown the cheese

 - cut wedges and serve

fold together

add to the pan and top with cheese