The BBC Good Food logo
Artichoke & roasted red pepper soufflé omelette

Artichoke & roasted red pepper soufflé omelette

A star rating of 4.2 out of 5.9 ratingsRate
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
low insalt1.01g


  • 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


  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.9 ratings

Sponsored content