Summer Soufflé Omelette
In this delightful recipe, fluffy eggs are combined with Parmesan and fresh basil for a burst of savory flavors. Topped with creamy goat's cheese and juicy cherry tomatoes, this soufflé omelette is cooked to perfection under the grill until beautifully golden and puffed up. Each bite brings a harmonious blend of textures and tastes that make for a wonderfully satisfying meal.
— Constant Cookbook
Ingredients
- 4 eggs
- 1 tbsp grated Parmesan (or vegetarian alternative)
- small handful basil leaves , finely shredded
- 1 tbsp olive oil
- 50g goat's cheese , broken into chunks
- 4 cherry tomatoes , halved
Instructions
- Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, whisk the yolk mix into the whites.
- Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat’s cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 302 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 20 grams protein
- Sodium Content: 0.81 milligram of sodium
Comments
No comments found.