Summer soufflé omelette
Ingredients
- Step 1 4 eggs
- Step 2 1 tbsp grated parmesan (or vegetarian alternative)
- Step 3 small handful basil leaves , finely shredded
- Step 4 1 tbsp olive oil
- Step 5 50g goat's cheese , broken into chunks
- Step 6 4 cherry tomatoes , halved
Calories: 302
Carbohydrate: 1 g
Protein: 20 g
Fat: 24 g
Cook time: 15 minutes
Prep time: minutes
Total time: 15 minutes
Servings: 2
TAGS
Breakfast
Brunch
Dessert
Lunch
Main course
Snack
Supper
British
Josh Eagleton
10-30 minute
2 serving
400 kcal or less
Breakfast
Brunch
cheese
Cherry tomato
Cherry tomato
egg
Eggy
Goat's Cheese
Good Food
Main
Omelette
Omlette
Parmesan
Quick
Souffle
Directions
- Step 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.
- Step 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.