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


  • 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


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.


  1. 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.

  2. 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.

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