Summer soufflé omelette

Summer soufflé omelette

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(6 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Great for brunch or a light supper, this recipe can also be adapted to make a tasty pudding

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
302
protein
20g
carbs
1g
fat
24g
saturates
8g
fibre
0g
sugar
1g
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

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Method

  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.

Recipe from Good Food magazine, July 2007

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Comments

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keemer54's picture
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Really, really nice. Easy to do and very tasty. Went down very well with both me and my partner. Will definitely make this again.

rhaylock's picture
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This is very tasty, I serve with salad and new potatoes to make it a bit more filling

stewcra's picture
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Amazing! Such a quick and easy summer supper. Goes great with a nice little salad! Made it the last 2 nights running!

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