Cheese and Ham Soufflé Omelette with Beet Salad

Ingredients

• 5 piece Egg
• 100 g Ham
• 80 g Gruyère
• 300 g Beet
• 1 tbsp White vinegar
• 30 g Butter
• 1 tsp Mustard
• 1 tsp Salt
• 1 pinch Pepper

Instructions

1. Step 1

   Prepare the salad: dice the beet and mix with white vinegar, mustard, salt and pepper. Set aside.

2. Step 2

   Dice the ham and grate the Gruyère.

3. Step 3

   Separate the egg whites from the yolks. Whip the whites until stiff peaks form with a pinch of salt.

4. Step 4

   In another bowl, whisk the yolks with pepper. Gently fold in the whites.

5. Step 5

   Melt the butter in a skillet, pour in the mixture, sprinkle with ham and Gruyère, cook for 6-8 minutes over medium heat until the top is set.

6. Step 6

   Serve the folded omelette with the beet salad.