Make it a pudding
Raspberry souffle? omlette Whisk the
whites as stated, then whisk the yolks with 3 tbsp golden caster sugar. Beat in the whites, then proceed as above using a knob of butter instead of oil. Scatter a handful raspberries over the
omelette before popping the pan under the grill.
Heat grill to high. Crack the eggs, then
separate the yolks from the whites into
2 bowls. Tip the Parmesan and most of the
basil in with the yolks and season. Whisk
the whites vigorously for about a min until
light and fluffy, then, using the same whisk,
beat the yolks with the Parmesan and basil.
Finally, whisk the yolk mix into the whites.
Heat the oil in a small frying pan and tip
in the egg mix. Leave to cook for a min, then
drop over the goat’s cheese and tomatoes.
Place the pan under the grill for 5 mins until
puffed up, golden, and set with only the
slightest wobble. Scatter over the remaining
basil leaves, then serve the soufflé omelette
straight from the pan with salad.