Summer soufflé omelette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 4 eggs
- 1 tbsp grated parmesan(or vegetarian alternative)
- small handful basil leavesfinely shredded
- 1 tbsp olive oil
- 50g goat's cheesebroken into chunks
- 4 cherry tomatoeshalved
Nutrition: per serving
- kcal302
- fat24g
- saturates8g
- carbs1g
- sugars1g
- fibre0g
- protein20g
- salt0.81glow
Method
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.
