Name: Feta and Dill Soufflé Omelette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 tbsp butter; 2 tbsp unbleached all-purpose flour; 1 cup (250 ml) milk; 6 eggs, at room temperature and separated; 1 block (200 g) feta cheese, crumbled; 1/2 cup (15 g) dill fronds, finely chopped, plus more for serving

Note from Ricardo

The size of the baking dish will affect the volume of the soufflé omelette. But even if cooked in a different sized dish, the omelette will be just as delicious.

The béchamel can be made a day in advance and refrigerated. The next day, reheat the béchamel in the microwave oven before adding it to the whipped egg whites.

Feta and Dill Soufflé Omelette

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Preparation

Note from Ricardo

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