Cheese Soufflé Omelette (Print Version)

# Ingredients:

→ Key Ingredients

01 - A tablespoon (15 g) of unsalted butter
02 - 3 big eggs, yolks and whites divided
03 - Salt for taste
04 - Finely chopped fresh chives (if you'd like)
05 - 2 oz (55 g) grated Gruyère or cheddar cheese
06 - Black pepper, freshly ground

# Instructions:

01 - Grab a medium bowl. Whisk up the egg yolks with a hefty pinch of salt and some freshly ground pepper until everything's blended together.
02 - In a bigger mixing bowl, whisk the egg whites with a hand mixer, a stand mixer, or even by hand if you’d like. Beat them until they get firm and glisten.
03 - Take half of the whipped egg whites and stir them gently into the yolks until it's all blended. Toss in half of the grated cheese and the chopped chives (if you’re using them). Fold the rest of the egg whites in carefully with a silicone spatula so it stays nice and fluffy.
04 - Melt butter in a 9- or 10-inch nonstick pan over medium heat. Pour in the mixture, spreading it out into an even layer with a spatula. Cover the pan and let it cook until the base is golden and the top is set but still soft (you can leave it a bit runny if you like).
05 - Sprinkle the rest of the cheese over the top. Cover again and let it cook until the cheese gets gooey and starts melting—about another minute.
06 - Carefully slide the omelette onto a warm plate, folding it as it comes out of the pan. Serve it straight away while it’s warm.

# Notes:

01 - To keep it light and airy, whisk the egg whites until they're shiny and hold their shape.