Fast Recipes

Goat's cheese soufflé omelette with chorizo

Australian Gourmet Traveller recipe for goat cheese souffle omelette with chorizo

By Rodney Dunn
  • Serves 4
Goat's cheese souffle omelette with chorizo
Goat's cheese souffle omelette with chorizo

Ingredients

  • 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 chorizo, halved lengthways (170g each)
  • To serve: tomato relish

Method

Main
  • 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.