In the early days of network TV food shows, one of the first on the Food Network was “Cooking Live,” with host Sara Moulton, whom at the time was the executive chef at Gourmet Magazine. The show began on New Year’s Day 1997 and finished five years later on March 31, 2002. The show was actually done live and within a one-hour time frame, Sara prepared a meal and took phone in questions simultaneously.
Currently, Sara has a show on public television called “Sara’s Weeknight Meals.” A natural teacher, she explains and demonstrates a recipe giving the viewer confidence to recreate the recipe at home. Recently when watching her show, she prepared a Broccoli and Goat Cheese Souffléed Omelet. The dish looked so inviting. For the recipe you’ll need ½ pound of broccoli (coarsely chopped and precooked), 3 ounces of goat cheese, kosher salt, freshly ground black pepper, vegetable oil, 5 large eggs (separated) and two tablespoons of all-purpose flour.
The yolks are whisked with flour and seasoned with salt and pepper. The broccoli is blended with the goat cheese for the filling. Make sure that you add the correct weight of broccoli, as I added too much. The result, the filling wasn’t as creamy.
A large oven going skillet is pre-heated on the stove top with one tablespoon of oil; then turned off. The yolks are whisked with the flour and seasoning. Using an electric mixer, the whites are beaten until soft peaks are formed. To help the whites whip up, I added a pinch of cream of tartar. The yolks are lightened by folding in some of the egg whites; then the balance is folded in. The mixture is added to the pre-heated pan, spread smooth and popped into the oven for 10 minutes. The eggs puff up ever so delicately. Remove the pan and gently make a crease in the middle of the omelet, place the filling on one side and fold the other side on top. The omelet is returned to the oven for two minutes to melt the cheese.
Voilà, your beautiful egg soufflé is done! Although it looks like a lot of work, it’s quite easy to prepare. The meal was very satisfying and delicious. I served it with a tossed salad and sliced Sourdough Pan Loaf bread from Benchmark Breads of Little Silver.
Broccoli and Goat Cheese Souffléed Omelet
Recipe from Sara’s Weeknight Meals, Episode 306, Season 3
Hands-on time: 15 minutes
Total preparation time: 27 minutes
1/2-pound cooked broccoli, coarsely chopped
3 ounces fresh goat cheese, crumbled
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
5 large eggs, separated
2 tablespoons all-purpose flour
Preheat oven to 375° F. Toss the broccoli with the goat cheese and salt and pepper to taste.
Heat the oil in a 10-inch nonstick or stick resistant skillet with a heat proof handle until it is hot and tilt the pan to coat the bottom with the oil; remove from the heat. Whisk the egg yolks with the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until the mixture is thick and fluffy, about 3 minutes. Beat the egg whites with an electric mixer until they hold soft peaks. Stir one quarter of the whites into the yolks and then fold the remaining whites into the yolk mixture gently but thoroughly. Pour the egg mixture into the skillet, spreading it evenly.
Bake the omelet in the middle of the oven for 10 minutes, or until it is puffed and almost cooked through, spoon the filling down the middle of it, and with a spatula fold the omelet in half to enclose the filling. Bake the omelet in the middle of the oven for 2 minutes more, or until the cheese is melted and the omelet is cooked through.
Tips for getting the most volume out of egg whites
1.The fresher the eggs the better. If you can buy them right from the farmer, that would be ideal
2. Separate the eggs when they are cold. (the yolk is less likely to break and get into the whites)
3. Separate the eggs with your impeccably clean hands rather than by using jagged-edged" Sara Moulton
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.