JIGGLY SOUFFLE OMELETTE INSPIRED BY FOOD WARS!

For the Tomato Sauce and garnish

Begin by cutting crosshatches into the tops of tomatoes using a paring knife. This will make the skin easier to remove after blanching.

Bring a large pot of water to boil. Add the tomatoes and blanche for about 1 minute.

Using a slotted spoon, transfer the tomatoes into an ice bath and stir rapidly to stop the cooking process and make the peeling process quick and easy.

Once cool, peel the tomatoes by starting at the crosshatches you cut earlier.

Dice the peeled tomatoes into small chunks and set aside.

Mince garlic. To create a smooth garlic paste, use a chef's knife to scrape the minced garlic against the cutting board repeatedly until it forms a paste.

Heat vegetable oil in a medium skillet over medium heat. Add the garlic paste and sauté until fragrant, about 1 minute.

Add the diced tomatoes to the skillet, along with chicken stock powder and a splash of red wine.

Simmer the sauce on low heat until thickened, about 10 minutes. Set aside.

Chop desired amount of fresh parsley. Set aside.

For the Omelette

Separate the eggs into yolks and whites, placing them in separate mixing bowls.

Add heavy cream to the yolks and beat with a hand mixer until the mixture is pale and fluffy, about 2-3 minutes.

Using clean beaters, beat the egg whites until they reach soft peaks, about 4-5 minutes.

Begin adding a small amount of the beaten egg whites to the yolk mixture, gently folding them together with a rubber spatula. This "sacrifice" helps lighten the yolks, making it easier to fold in the remaining egg whites without deflating the mixture.

Gradually fold in the remaining egg whites, being careful not to overmix and deflate the batter.

Heat unsalted butter in medium skillet over medium-low heat until it begins to sizzle.

Pour the egg mixture into the skillet all at once, smoothing the top with the rubber spatuala.

Cover the skillet with a lid and cook for 5 minutes, allowing the bottom to become golden and crispy while the top remains light and fluffy.

Once the omelette is cooked through, carefully slide it onto a plate.

Spoon the tomato sauce down the center of the omelette, like Soma from Food Wars, and garnish with freshly chopped parsley.

Season with salt and pepper to taste.

Serve immediately.