Fluffy Omelette

Dinner tonight was light, since we ate a late Sunday lunch with Per's sister, brother and his girlfriend who were visiting Titus on his one-month birthday. Delicious chicken cous-cous, but I forgot to take a photo - I have leftovers, so I'll try to snap a pic of those tomorrow. Anyway, dinner.

We had a fluffy omelette - fluffy, because the egg whites are beaten separately and then combined with the yolks. The whole thing is baked in the oven, which makes it puff up nicely. It's much like a frittata, by the way. And it goes without saying that you can add just about anything to this. We had cherry tomatoes and chèvre cheese, which was excellent.

Fluffy Omelette
(printable recipe)
Serves 2

4 eggs
8 cherry tomatoes, halved
100 g chèvre cheese, crumbled
1 tbsp parmesan, grated
black pepper
olive oil

Preheat the oven's grill to 250°C.

Separate the eggs into yolks and whites. Mix the yolks with the parmesan. Whisk the egg whites until nice and fluffy - not stiff like for meringue, but decidedly fluffy. Whisk the egg yolks, and then combine the two into one bowl.

Heat the olive oil in a skillet and add the eggs. Fry for a minute, then top with the tomatoes and cheese. Place the whole thing in the oven and bake for five minutes, or until it looks golden and fluffy. Serve straight away.

Recipe in Swedish:
Fluffig omelett