Herb soufflé omelette
Speedy and pretty good for you, this filling omelette is the perfect no fuss supper
Difficulty and servings
Serves 1
Preparation and cooking times
Ready in 10 minutes
Vegetarian
- Whisk the yolks and herbs with 1 tbsp water in a large bowl and season. Whisk the whites to form soft peaks and quickly fold them into the egg yolks retaining as much air as possible.
- Heat the butter in a non-stick frying pan until it starts foaming then pour in the egg mix and let it level out. When it sets, fold the omelette in half and serve with some salad leaves.
Tip
For a richer omelette add a handful of mature cheddar or gruyère to the egg yolks. Try serving with roasted cherry tomatoes.
Per serving
390 kcalories, protein 23.2g, carbohydrate 0.9g, fat 32.7 g, saturated fat 13.3g, fibre 0.3g, salt 0.88 g
Recipe from olive magazine, November 2007.
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http://www.bbcgoodfood.com/recipes/4798/
http://www.bbcgoodfood.com/recipes/4798/
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Ingredients
- 3 eggs , separated
- parsley, dill , chervil, tarragon, chopped to make 1 tbsp of each
- 15g butter
- handful salad leaves
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Difficulty and servings
Serves 1
Preparation and cooking times
Ready in 10 minutes
Vegetarian
Ingredients
- 3 eggs , separated
- parsley, dill , chervil, tarragon, chopped to make 1 tbsp of each
- 15g butter
- handful salad leaves
Per serving
390 kcalories, protein 23.2g, carbohydrate 0.9g, fat 32.7 g, saturated fat 13.3g, fibre 0.3g, salt 0.88 g
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29 October 2008
Nemnem commented on this recipe
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