Add the seasoning, and beat in the yolks of two of the eggs.
Then mix in the grated cheese.
Beat the whites of the three eggs to a stiff froth, and stir them in lightly.
Put the mixture at once into the tin, and bake for twenty-five or thirty minutes.
When done, it will be firm in the middle.
Serve in the tin, with a napkin folded round it.
Omelet Soufflée.
- Ingredients—2 yolks and 3 whites of eggs.
- 1 dessertspoonful of castor sugar.
- A little flavouring essence.
Method.—Beat the yolks in a basin with the sugar, and add the essence.
Whip up the whites as stiffly as possible, and mix them lightly with the yolks.