Artichoke & roasted red pepper soufflé omelette
Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Vegetarian
- 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.
- 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.
Per serving
275 kcalories, protein 19g, carbohydrate 2g, fat 21 g, saturated fat 8g, fibre 1g, sugar 1g, salt 1.01 g
Recipe from Good Food magazine, May 2010.
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http://www.bbcgoodfood.com/recipes/461634/
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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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A great recipe for an electric breadmaker - or do it the traditional way
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Vegetarian
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
Per serving
275 kcalories, protein 19g, carbohydrate 2g, fat 21 g, saturated fat 8g, fibre 1g, sugar 1g, salt 1.01 g
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02 June 2010
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