Summary
WHISKING egg whites takes a minute but makes all the difference to this light-as-air omelette. Serve with a crisp salad. Serves 2 1. Heat grill to high. Crack the eggs, then separate the yolks from the whites into two bowls. Tip the Parmesan and most of the basil in with the yolks and season.
2. Whisk the whites vigorously for about a minute until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, gently whisk the yolk mix into the whites.See the full content of this document
Extract
Today's Recipe: Summer Souffl Omelette
3. Heat the oil in a small...
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