Every now and then I love to try and astound The Chief Taster. This is becoming more and more difficult as my repertoire grows, but it doesn’t stop me trying.
The concept for this dish is a soufflé which thinks it’s an omelette…or maybe the other way around. Perhaps I should call this ‘confused egg dish’, but that name doesn’t really do justice to a confection which really did succeed in astounding…..It’s the best of all worlds!
Recipe for an Astounding Spinach and Blue Cheese Soufflé-omelette
- 200g/7 oz frozen chopped spinach (buy a bag of smallish spinach blocks or balls and use as and when as you need them).
- 5 eggs
- Olive oil for frying
- About four spring onions
- 150g/5 oz mix of gorgonzola dolce; and soft chalky goats’ cheese (in fact I use Tomini which is cows’ milk cheese)
- 2 tbsps hard cheese – parmesan, or even cheddar – any grated cheese you need to use up
- Smoked salt and freshly ground black pepper
- Knob or two of butter
- A few grinds of nutmeg
- In a large microwavable bowl defrost the spinach – squeeze out any excess liquid.
- Add the cheese, and mash together with the spinach.
- Separate the eggs – put the yolks in with the spinach; and the white in a large, clean, dry mixing bowl.
- Grind in the nutmeg, and also some salt and pepper.
- Snip in the spring onions.
- Get your grill heating up.
- Warm a couple of knobs of butter and a little olive oil in a big, oval frying pan.
- Beat the eggs whites with an electric mixer until stiff.
- Fold in the spinach mixture.
- Pour into the frying pan. Raise the heat. Leave two or three minutes.
- When the soufflé-omelette seems quite cooked on the bottom (it should be still soft and liquid on top) sprinkle over the hard cheese and put under the grill (don’t put the frying pan handle under the grill of course – and use oven gloves – well, effectively, use your common sense!).