Herb soufflé omelette

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olive magazine

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Recipe by olive magazine

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1. 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.
2. 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

Latest comments and suggestions

• Nemnem

  29 October 2008

  Nemnem commented on this recipe

  3 eggs sperated in to leaves? i'm an experianced cook but i have never seen eggs with leaves before!!

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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

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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