Artichoke & roasted red pepper soufflé omelette

Artichoke & roasted red pepper soufflé omelette

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(5 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 4
Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal275
  • fat21g
  • saturates8g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein19g
  • salt1.01g
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Ingredients

  • 5 eggs, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 whole eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ can artichoke hearts, drained, quartered if whole
  • 1 whole roasted pepper from a jar or can drained, patted dry and roughly chopped
    Peppers

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 50g vegetarian Parmesan-style cheese
  • 10 large basil leaves, shredded
  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp extra virgin rapeseed or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs. In a separate bowl, use an electric whisk to beat the egg whites until stiff. Add whites to the yolks and fold together carefully, keeping it light and fluffy. Fold in the artichokes, pepper, half the cheese, the basil, salt and pepper.

  2. Heat grill to high. Heat a medium non-stick frying pan over a medium heat. Add the butter and oil. When the butter has melted, add the omelette mixture and spread evenly. Cook until golden underneath, about 5 mins. Scatter over remaining cheese, then place the pan under the grill and cook for a further 2 mins. Slide the omelette onto a board or serving plate. Cut into wedges and serve.

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Comments (4)

flirtinflight's picture
4

I chopped the red pepper and artichokes very small and made the omelette for a group of young children who came for tea - I was surprised how well it went down with them all!

rachthecook's picture
5

Healthy. Quick. Delicious. I had with rocket salad and a couple of baby potatoes.

glitter_rose's picture
4

Really good quick tasty supper!

babywilt1's picture
4

This was surprisingly delicious, made an excellent lunch when the girls came over.

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