Soufflé omelette with goat's cheese and fig jam

This soufflé omelette gets its airy texture from whipping the egg whites separately. The soft goat’s cheese provides a savoury contrast to the sweet fig jam and fresh basil.

Yield: 1 omelette
Preparation: approximately 5 minutes
Cooking: approximately 10 minutes
Total time: approximately 15 minutes

Ingredients

• 2 eggs
• 1 tablespoon milk
• 2 tablespoons fig jam
• 30 g soft goat’s cheese
• a few basil leaves
• 1 teaspoon olive oil
• salt
• black pepper

Preparation

1. Separate the eggs
   Separate the eggs and place the yolks and whites in two separate, clean bowls.
2. Prepare the filling
   Crumble the goat’s cheese and tear larger basil leaves into smaller pieces. Have the fig jam ready.

Method

1. Whisk the yolks
   Whisk the egg yolks with the milk and season lightly with salt and black pepper.
2. Whisk the egg whites until fluffy
   Whisk the egg whites to soft to medium peaks. The foam should hold its shape, but not become dry or grainy.
3. Fold the eggs together
   First fold a small amount of the whipped egg white into the yolk mixture. Then carefully fold in the rest, retaining as much air as possible.
4. Cook the omelette
   Heat the olive oil in a suitable frying pan over a medium heat. Spread the egg mixture evenly over the pan and cook gently until the bottom begins to set and turns lightly golden.
5. Add the filling
   Spread the goat’s cheese, fig jam and basil over one half of the omelette. Cover the pan with a lid and cook the omelette for about another 3 minutes over a low to medium heat, until the top is just set and the bottom is golden brown.
6. Fold the omelette in half
   Carefully slide the omelette onto a plate and fold the uncovered half over the filling to form a half-moon shape. Serve immediately.