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French-Style Ham, Herb &
Cheese Souffle Omelette
Serves 2
2 tablespoons butter
120g sliced ham, thinly sliced
2 tablespoons finely snipped chives
1 tablespoon chopped parsley
1 medium tomato, sliced
4 x 60g eggs, separated
2 tablespoons milk
1 teaspoon French mustard
¼ teaspoon salt
½ cup grated tasty cheese
1. Melt butter in frypan on medium heat.
2. Saute the ham, chives, parsley and
tomato for 2 minutes. Remove from
frypan and keep warm.
3. Place egg yolks, milk, mustard and salt
into a small mixing bowl, beat using
speed 2 until well combined
4. Separately beat egg whites on Speed
5 until soft peaks form.
5. Fold beaten egg whites through the
egg yolk mixture.
6. Reheat the frypan to a medium heat.
7. Pour egg mixture evenly into the
frypan and cook until omelette puffs
and the base is crisp and golden.
8. Sprinkle with ham mixture and grated
cheese. Fold omelette in half, then
slice into four even-sized portions.
9. Serve immediately with crispy
French bread.
Crepes
Makes 10 – 12
1½ cups plain flour
¼ teaspoon salt
3 x 60g eggs, lightly beaten
1¼ cups milk
2 tablespoons butter, melted
1 tablespoon butter, for greasing
1. Sift flour and salt into a mixing bowl.
2. Combine gradually with eggs, milk
and butter using speed 1. Increase to
Speed 3 and beat well until smooth.
Do not aerate.
3. Transfer batter to a jug for
easier pouring.
4. Heat a small crepe pan or non-stick
frying pan. Add a small amount of
butter for greasing, swirl around pan
as it melts then remove by wiping with
thick layers of paper towel.
5. Pour sufficient batter into pan
and swirl to thinly cover. Pour off
any excess.
6. Cook for 20-30 seconds over medium
heat. Turn crepes over and lightly
brown the other side. Transfer to a
plate and keep warm.
7. Continue cooking the remaining batter
in this manner, greasing the pan when
necessary with remaining butter.
8. Serve warm, sprinkled with caster
sugar and drizzled with lemon juice.
KHM10_IB_FA.indd 12 11/02/10 9:32 AM