Cheese Omelette Soufflé

Name: Cheese Omelette Soufflé
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 3 tbsp butter; 3 tbsp unbleached all-purpose flour; 1 1/2 cups (375 ml) milk; 1 cup (100 g) Jarlsberg cheese, grated (or other Swiss cheese); 6 eggs

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Preparation 20 min
Cooking 45 min
Makes 6

This recipe for a puffy, fluffy omelette is best enjoyed family-style during morning brunch!

Vegetarian
Nut-free

Ingredients

- 3 tbsp butter
- 3 tbsp unbleached all-purpose flour
- 1 1/2 cups (375 ml) milk
- 1 cup (100 g) Jarlsberg cheese, grated (or other Swiss cheese)
- 6 eggs

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan.
- In a pot over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Add the milk while whisking. Bring to a boil. Simmer gently for 2 minutes or until the béchamel sauce thickens. Stir in the cheese and cook just until completely melted. Season with salt and pepper.
- Using an electric mixer, beat the eggs for 5 minutes or until frothy doubled in volume. With the machine running on high, add the béchamel sauce. Adjust the seasoning.
- Pour into the loaf pan and bake for 30 to 35 minutes or until the omelette puffs up and is cooked through at the centre. Serve immediately.

Note from Ricardo

You can prepare the béchamel sauce in advance and keep refrigerated. Simply reheat it in the microwave oven before adding to the beaten eggs. This recipe also cooks well in an enamelled cast iron pan.

Personal Note

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This RICARDO loaf pan is ideal for baking homemade bread or banana bread. Its durable non-stick coating and rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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