Cheese & ham souffléd omelette
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- Preparation and cooking time
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- Serves 1
This fluffy and filling meal for one uses up leftover ham or gammon and makes a great brunch served with baked beans
| Nutrient | Unit |
|---|---|
| kcal | 507 |
| fat | 39g |
| saturates | 16g |
| carbs | 1g |
| sugars | 1g |
| fibre | 0g |
| protein | 39g |
| salt | 3.48g |
Ingredients
- 50g grated gruyère or cheddar
- 2 slices roughly torn ham or gammon
- 2 eggs , whites and yolks separated
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh dill or basil
- splash olive oil
Method
- STEP 1
Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
- STEP 2
Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.
Goes well with
Recipe from Good Food magazine, December 2011
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