Leek, mushroom, & spinach soufflé omelette
A solo supper or lunch, this flipped omelette is light and packed full of vegetables and oozing cheese
Difficulty and servings
Serves 1
Preparation and cooking times
Ready in 25 mins
- Put the spinach in a sieve and pour over boiling water. Cool and squeeze out moisture.
- Heat a little oil in a non-stick pan, add a knob of butter, the leek and mushrooms, and cook until soft. Remove and keep to one side.
- Whisk the egg yolks with 1 tbsp of water in a bowl and season. Whisk the whites until they form soft peaks and fold them into the egg yolks, keeping in as much air as possible. Add more butter to the pan, then add the eggs. Cook for 1 minute or until the base is set, then put the mushroom mix, spinach and cheese on half the omelette. Flip the bare half over. Cook for a few minutes, then serve.
PER SERVING
279 kcalories, protein 19g, carbohydrate 3.1g, fat 21.1 g, saturated fat 8.1g, fibre 2.9g, salt 0.7 g
Recipe from olive magazine, February 2012.
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http://www.bbcgoodfood.com/recipes/1931672/
http://www.bbcgoodfood.com/recipes/1931672/
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Ingredients
- 2 handfuls spinach
- butter
- olive oil
- 1 small leek , sliced
- a handful chestnut mushroom , chopped
- 2 eggs , separated
- parmesan , finely grated to make 1 tbsp
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Difficulty and servings
Serves 1
Preparation and cooking times
Ready in 25 mins
Ingredients
- 2 handfuls spinach
- butter
- olive oil
- 1 small leek , sliced
- a handful chestnut mushroom , chopped
- 2 eggs , separated
- parmesan , finely grated to make 1 tbsp
PER SERVING
279 kcalories, protein 19g, carbohydrate 3.1g, fat 21.1 g, saturated fat 8.1g, fibre 2.9g, salt 0.7 g
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07 March 2012
Beth rated and commented on this recipe
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