Artichoke & roasted red pepper soufflé omelette

Artichoke & roasted red pepper soufflé omelette

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
275
protein
19g
carbs
2g
fat
21g
saturates
8g
fibre
1g
sugar
1g
salt
1.01g

Ingredients

  • 5 eggs, separated
  • 2 whole eggs
  • ½ can artichoke hearts, drained, quartered if whole
  • 1 whole roasted pepper from a jar or can drained, patted dry and roughly chopped
  • 50g vegetarian Parmesan-style cheese
  • 10 large basil leaves, shredded
  • 1 tbsp butter
  • 1 tbsp extra virgin rapeseed or olive oil

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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.

Recipe from Good Food magazine, May 2010

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Comments

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flirtinflight's picture
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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
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Healthy. Quick. Delicious. I had with rocket salad and a couple of baby potatoes.

glitter_rose's picture
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Really good quick tasty supper!

babywilt1's picture
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This was surprisingly delicious, made an excellent lunch when the girls came over.

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