Souffle Omelet

1. 1

   Whisk egg yolks, herbs, cheese and onions in a large bowl. Beat egg whites in a large clean bowl with an electric mixer until soft peaks form. Fold lightly into egg yolk mixture.

2. 2

   Heat 1 tsp of the butter in an 8-inch skillet on high heat, swirling to cover bottom. Add 1/4 of the egg mixture to pan and cook for 2-3 mins until beginning to set. Place under a hot broiler to finish cooking.

3. 3

   Fold omelet over and slide onto serving plate. Serve topped with chervil sprigs. Repeat with remaining egg mixture and butter.

No additional tips available.