Summer Soufflé Omelet |
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| Ingredients: | ||||||||||||||||||||||||||
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4 eggs 1 tablespoon grated Parmesan (or vegetarian alternative) small handful basil leaves , finely shredded 1 tablespoon olive oil 2 ounces goats cheese , broken into chunks 4 cherry tomatoes , halved |
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| Preparation: | ||||||||||||||||||||||||||
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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 goats 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. |
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