Gruyère soufflé-omelet: Date Added: 12 Nov 2009
Listed in: Eggs

1 tablespoon grated onion
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
1 1/2 cups milk
6 eggs, separated
1/2 cup grated Gruyère cheese

Sauté onion lightly in butter or margarine; stir in flour, salt, curry powder and pepper; cook, stirring constantly, just until bubbly. Stir in milk; continue cooking and stirring until sauce is very thick and boils 1 minute. Cool.

Beat egg whites until they form soft peaks; beat egg yolks well. Beat cooled sauce very slowly into egg yolks; fold in beaten whites. Pour into a well-buttered 12-inch electric skillet or frying pan with ovenproof handle.

Cook in electric skillet, following manufacturer's directions for omelet, 50 minutes. Sprinkle with cheese; cook 10 minutes longer. Or bake in frying pan in slow oven (325°F) 30 minutes; add cheese; bake 5 minutes longer.

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