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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/461634/
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
A great recipe for an electric breadmaker - or do it the traditional way
146
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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
02 June 2010
Lara rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
13 September 2011
glitter_rose rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
20 July 2012
Rachthecook rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
24 April 2013
Jodie Rees rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.