Goat cheese soufflé omelette by Josée di Stasio

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

6 eggs, separated
1 pinch of salt
To taste, freshly ground pepper
10 mL (2 tsp.) butter
100 g (4 oz.) fresh, unripened, soft goat cheese (regular or with herbs), crumbled
60 mL (¼ cup) chives, minced
4 cherry red pint tomatoes
Extra Virgin Olive Oil

Preheat oven broiler.
In a small bowl, beat egg yolks with a fork.
In another bowl, use electric beaters to beat egg whites and salt until soft peaks form.
Add beaten egg yolks and season with pepper, and then gently fold the mixture with a spatula.
Heat butter in a 22-25 cm (9-10 in.) non-stick, ovenproof skillet over medium-high heat.
Pour in egg mixture and spread out evenly in the skillet. Sprinkle with cheese and chives. Cook for 4-6 minutes, reducing heat after 2 minutes so the bottom of the omelette doesn't burn.
Finish cooking under the broiler; place skillet 10 cm (4 in.) from the element.

Note:
You can serve the omelette with a cherry tomato salad (dressed with oil, salt, and herbs), ham, or even potato and smoked salmon rostis.