Name: Summer soufflé omelette
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: British
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

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Summer soufflé omelette

Summer soufflé omelette

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.2 out of 5.6 ratingsRate

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Great for brunch or a light supper, this recipe can also be adapted to make a tasty pudding

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal302
fat24g
saturates8g
carbs1g
sugars1g
fibre0g
protein20g
salt0.81g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

MAKE IT A PUDDING

Raspberry soufflé omlette Whisk the whites as stated, then whisk the yolks with 3 tbsp golden caster sugar. Beat in the whites, then proceed as above using a knob of butter instead of oil. Scatter a handful raspberries over the omelette before popping the pan under the grill.

Recipe from Good Food magazine, July 2007

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A star rating of 4.2 out of 5.6 ratings

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