Indonesian Soufflé Omelette is a traditional Indonesian recipe for a classic breakfast dish of cabbage, mushrooms and sweetcorn cooked in an omelette made with coconut milk that's lightened by the folding of beaten egg whites into the mixture. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Indonesian Soufflé Omelette.
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Soufflé omelettes are traditional French breakfast dishes that are very spectacular to serve. This version has classic Indonesian spicing and is made with coconut milk. Typically it's served with two separate side salads.
Heat the oil in a small pan, add the ginger and garlic and fry gently to soften for about 2 minutes. Add the prepared vegetables and stir fry until heated through and coated in the oil (about 3 minutes). At this stage add the ground peanuts and stir well to combine. Pour in the coconut milk, bring to a simmer and cook for about 5 minutes.
Take off the heat then mix in the beaten egg yolks and stir thoroughly to combine. Season with salt to taste. Add the egg whites to a clean and dry bowl then beat until stiff. Fold the egg whites into the vegetable and egg yolk mix then gently turn the mixture into a large, well-oiled, heavy frying pan. Cook over gentle heat for about 9 minutes, or until the omelette is well puffed and beginning to set.
Finish by browning the top under a hot grill (broiler) for about 2 minutes. Serve immediately, garnished with fresh coriander leaves. Take to the table in the pan then cut into wedges to serve.
