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Artichoke & roasted red pepper soufflé omelette

Artichoke & roasted red pepper soufflé omelette

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A star rating of 4.2 out of 5.9 ratingsRate
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  • 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
HighlightNutrientUnit
kcal275
fat21g
saturates8g
carbs2g
sugars1g
fibre1g
protein19g
low insalt1.01g
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Ingredients

Method

  • 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

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Overall rating

A star rating of 4.2 out of 5.9 ratings
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