serves
4
prep
15 minutes
cook
45 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 50 g butter, plus extra for greasing
- 50 g plain flour
- 400 ml milk
- Salt and black pepper
- A pinch of nutmeg
- 100 g grated cheese (whatever you like)
- 4 eggs
For the salad
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- ⅓ cup (80 ml) extra virgin olive oil
- 60 g mixed salad leaves
Instructions
- Preheat the oven to 200˚C (fan-forced) and generously butter a 24 cm (approx.) oven-proof frying pan or gratin dish.
- To make the béchamel, melt the butter in a small saucepan over medium heat, then add the flour and whisk thoroughly to form a smooth paste (also known as a roux). Whisk in ¼ of the milk, to ensure there are no lumps, followed by the remaining milk. Cook, whisking occasionally, over medium-high heat for 6-7 minutes, or until the sauce becomes thick and smooth. Remove from the heat and season with a pinch of pepper and nutmeg. Stir the cheese through the béchamel and season to taste with salt, then allow the béchamel to cool, slightly.
- Crack 1 egg into the béchamel and whisk well to loosen the sauce, then whisk the remaining eggs in a small bowl and while whisking, gradually pour the beaten eggs into the sauce.
- Pour the egg mixture into the prepared pan or dish, then bake for 20-25 minutes, or until puffy and well-browned on top.
- While the omelette is cooking, make the salad. In a large bowl, combine the mustard and vinegar with a generous pinch of salt and pepper. While whisking, gradually pour in the olive oil, until it emulsifies and thickens. Add the lettuce leaves and gently toss to dress.
- Serve the soufflé omelette with the salad.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
