Omelet Souffle: An Experiment
Food and Wine Magazine, July 2010, p.36
4 stars
I love souffles, but sometimes there just isn't enough time to make them especially on a weekday. This is a quick 'omelet souffle' recipe that works in a pinch, but it doesn't have the depth of flavor as a regular souffle as the ingredients in this recipe are few. I'd definitely make this again; however, do prefer regular souffles.
Ingredients: eggs, butter, Gruyere cheese, salt, top with herbs
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