Artichoke & Roasted Red Pepper Soufflé Omelette
This delicious vegetarian omelette is a delightful blend of flavors and textures. With fluffy eggs, tender artichoke hearts, savory roasted pepper, and aromatic basil, each bite is a delightful medley of tastes. Topped with a golden crust of vegetarian Parmesan-style cheese, this omelette is an elegant and satisfying dish perfect for any meal of the day.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 275 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1 milligram of sodium
Comments
No comments found.