Cheese Soufflé Omelette

For 2 people – Preparation time: 10 min  – Cooking time: 10 

• Equipment
• 2 medium bowls
• 1 electric beater
• 1 spatula
• 1 glass dish
• 1 silicon brush
• 1 cutting board
• 1 small sharp knife
• 1 grater 

Ingredients

• 4 large eggs, separated
• Kosher salt and freshly ground black pepper
• 1 pinch cream of tartar
• ¼ cup (55g) shredded Parmesan cheese
• 1 tsp minced fresh chives 
• 1 tsp (15g) unsalted butter, melted
• Drizzle of olive oil

Directions

1. Preheat the oven to 350°F.
2. In medium bowl, beat the egg yolks with a generous pinch of salt and some freshly ground black pepper until well mixed.
3. In another medium bowl, beat the egg whites with cream of tartare until firm, glossy peaks form.
4. Add half of the beaten egg whites to yolks and stir until well are combined. 
5. Add half of Parmesan cheese and chives and mix well.
6. With a silicone spatula, gently fold in the remaining beaten eggs whites until well combined. Set aside your soufflé base.
7. Brush the bottom of the glass dish with melted butter and a little olive oil.
8. Pour the soufflé base into the dish. Baking instructions tk.
9. Scatter remaining Parmesan on top, a little bit of chives and serve right away.