FAST FOOD
Goat's cheese souffle omelette with chorizo

Goat's cheese soufflé omelette with chorizo

Serves 4



6   eggs, separated
2 tbsp   pouring cream
20 gm   butter
150 gm   soft goat’s cheese, crumbled
1 bunch   sorrel, thinly sliced
1 tbsp   olive oil
4 (170g each)   chorizo, halved lengthways
To serve:   tomato relish


1 Place egg yolks and cream in a bowl and whisk until foamy, then season to taste. Using an electric mixer, whisk eggwhites until peaks form, then gently fold into egg yolk mixture.
2 Heat a quarter of the butter in an 18cm non-stick frying pan, add a quarter of the egg mixture and cook for 3 minutes or until base and edges are set, then scatter with a quarter of the goats cheese and sorrel. Fold in half and cook at 180C for 3 minutes or until puffed. Repeat 3 more times with remaining egg mixture, cheese and sorrel.
3 Meanwhile, heat olive oil in a frying pan and cook chorizo over medium heat, turning occasionally for 5 minutes or until browned. Serve omelettes with chorizo and relish.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Rodney Dunn


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