Souffle Omlette

I never add salt to anything. Why? Because everyone else does. And I don't meant that in a contrary way, either: it's true. If you're cooking with bacon, why add salt? Bacon is already extremely salty! Why add salt to butter icing?!? This one still evades me. It's like salt is some sort of universal axiom, that has to be added to EVERYTHING. Of course, we need salt to function properly, but what with the huge amounts we congest unwittingly, is it so necessary? Now, I understand that for people who are used to putting salt on everything, it might be odd to take it out, but anyhoo. That's where I stand. Just saying.

Souffle Omlette
Prep time: 10 minutes
Serves: 1
Cooking time: 5 minutes

No salt. In case you haven't seen.

Ingredients
2 large free range eggs
Salt (!!) and freshly ground pepper, to season (see above..)
15g butter
30g mature Cheddar cheese
30g Gruyere cheese (see below)
Slice of ham
2-3 chopped chives, if available
Watercress and rocket

Method

1. Turn the grill on to a high setting.
2. Grate both cheeses into a small bowl and set aside.
   
3. Separate the egg white from the egg yolks. To do this, make a smallish hole in each end of the egg with a knife and drain out the white into a large bowl.
   
   Crack open the egg and put the yolk into another, smaller bowl. Repeat with the other egg.
4. Whisk the egg yolks until they slightly change in colour. Season to taste with salt (!) and pepper. Add 2tbsps of water. Whisk again so this is Incorporated.
   
5. Wash and dry the whisk.
6. Whisk the egg whites until, like with meragines, they form soft peaks - the mixture should be frothy.
   
7. Melt the butter in a large frying pan over a medium heat.
   
8. Meanwhile, pour the egg yolk into the egg whites and fold in with a metal spoon. Add half the cheese and mix, though not too much.
   
9. When the butter is sizzling, add the egg mixture to the pan. Make sure it is evenly distributed.
   
10. Cook for 1-2 minutes, until it just begins to brown. Slide a palette knife around the edges to loosen. Scatter over the rest of the cheese, and slice up/rip the ham and add also. 
    
11. Place under the hot grill to cook for another minute, or until the top is completely cooked and clear of liquid.
12. Sprinkle with chives and serve with a watercress and rocket salad.

 Gruyere Cheese
This is clearly the best cheese, as it is named after a place called Gruyères in Switzerland,which is in the Canton of Fribourg, and therefore surely the best of cheeses from the best of cantons?! Yes, the answer is yes. Even Wikipedia surely agrees:
"Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues (and omlettes, ahem) ... It is a fine table cheese."
Copyright Wikipedia®