Summer soufflé omelette
Great for brunch or a light supper, this recipe can also be adapted to make a tasty pudding
- Prep:5 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 302
- fat 24g
- saturates 8g
- carbs 1g
- sugars 1g
- fibre 0g
- protein 20g
- salt 0.81g
Ingredients
- 4 eggs
- 1 tbsp grated parmesan (or vegetarian alternative)
- small handful basil leaves, finely shredded
- 1 tbsp olive oil
- 50g goat's cheese, broken into chunks
- 4 cherry tomatoes, halved
Tip
Make it a puddingRaspberry 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.
Method
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.