Summer soufflé omelette

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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.

Make it a pudding

Raspberry soufflé 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.

Per serving

302 kcalories, protein 20g, carbohydrate 1g, fat 24 g, saturated fat 8g, fibre 0g, salt 0.81 g

'I really enjoyed cooking this omelette. The melted goat's cheese combined with the lightness of the eggs made this a cut above the rest.'

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Ingredients

• 4 eggs
• 1 tbsp grated parmesan
• 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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Vegetarian, Low-fat

Ingredients

• 4 eggs
• 1 tbsp grated parmesan
• small handful basil leaves , finely shredded
• 1 tbsp olive oil
• 50g goat's cheese , broken into chunks
• 4 cherry tomatoes , halved

Per serving

302 kcalories, protein 20g, carbohydrate 1g, fat 24 g, saturated fat 8g, fibre 0g, salt 0.81 g

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