Jiggly souffle omelette with tomato sauce (Food Wars!)

Score cross hatches into the tomatoes; put them in hot water about a minute until the skin starts to come off.

Move the tomatoes to an ice bath and peel; cut into chunks.

Mince a garlic clove by scraping it with a knife against the side of the board into a paste.

Fry the garlic paste in neutral oil, add the tomatoes, chicken stock powder and a splash of red wine; set the sauce aside.

Separate the eggs. Add a splash of cream to the yolks and beat with a hand mixer until fluffy; beat the whites to soft peaks.

Fold a portion of the whites into the yolks first, then fold the mixture back together so it does not deflate.

Cook immediately: over medium-low heat melt butter until it sizzles, pour in the egg mixture all at once.

Cover with a lid and steam about five minutes so the bottom crisps and the top stays fluffy.

variation: the same recipe with the eggs whisked together instead of separated comes out flat with no jiggle.

Spoon the tomato sauce down the top, finish with chopped parsley, salt and pepper.