Ham & Cheese Omelet Soufflé

For Valentine's Brunch, I made this and Double Chocolate Scones for brunch.  The name might make it sound hard to make, but it's actually a very easy recipe to make.  I mentioned in my Valentine's Day Walk blog that with the recent storms Philadelphia has had, a few of the stores near my house haven't been able to restock eggs for a couple of weeks.  So this is also my way of making 3 eggs seem like 6.

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Ham and Cheese Omelet Soufflé

3 Eggs, Separated

1/4 tsp pink salt

Pinch of fresh ground Black Pepper

1/2 cup of Sharp Cheddar

1/4 cup Ham, diced

1 1/2 tbsp Butter

First, preheat the broiler and make sure your rack is centered in the oven.  Use butter to heavily grease a cast-iron pan.  

In your mixer, beat egg whites until soft peaks form.

In a small bowl, mix egg yolks, salt, and pepper together.

Fold in a quarter of the egg whites into the egg yolk mixture.

Once combined, fold in the rest of the egg whites.  Make sure not to overmix; you want the mixture to just come together, to keep it fluffy.

Transfer egg mixture to skillet.  Shake gently to even out.

Sprinkle with cheese and ham.

Bake for 3-5 minutes or until the edges are a golden brown.  When you remove the omelet, it will be puffy like a soufflé.  Use a spatula to quickly flip half of the omelet over itself.  

This will cause it to deflate and resemble a large omelet.  I cut the omelet into three pieces and served it immediately. 

Valentine's Brunch

Love and eggs are best when they are fresh.

-- Russian Proverb