Souffle omelette with chees and chives

While that's happening, whisk the egg whites with either an electric hand whisk or a balloon whisk, until they form soft peaks. Next add the butter to the pan and turn the heat up. Then, using a large metal spoon, quickly fold the egg yolks into the egg whites, adding the Cheddar, half the Parmesan and the chives at the same time.

Then, when the butter is foaming, pile the whole lot into the pan and give it a good hefty shake to even it out. Now let the omelette cook for 1 minute exactly. Then slide a palette knife round the edges to loosen it, sprinkle the grated Gruyіre all over the surface and whack the omelette under the grill, about 4 inches (10 cm) from the heat. Let it cook for 1 more minute, until the cheese is melted and tinged golden. Next, remove the pan from the heat, then slide the palette knife round the edge again. Take the pan to the warmed plate, then ease one half of the omelette over the other and tilt the whole lot out on to the plate. Scatter the rest of the Parmesan all over and serve immediately.