Monday, 7 April 2014

Souffle Omelette

I thought today I would share with you what I cooked for brunch.
Presenting the..... Souffle Vegetable Omelette! 

Omelettes are great! Quick and easy to prepare, very customisable, healthy and suitable for any time of the day. Souffle omelettes are even better because they are light and fluffy (like a souffle, hence the name).

To make a souffle omelette:

  1. Separate the yolks and whites of two eggs. Place the whites in a small bowl and the yolks in a big bowl.
  2. Here's where you need a bit of muscle (or an electric whisk) - whisk the egg whites until they form soft peaks. Beat the egg yolks and egg salt and pepper to taste.
  3. Heat a little butter in a pan, while this is melting add the egg whites to the yolks and gently mix.
  4. Once the butter is frothy, add the egg mixture to the pan and shake it around until the pan is covered. Then scatter with chopped vegetables - I used cherry tomatoes, mushrooms and courgette. I like to add a small of amount of grated cheese too because let's face it, cheese is yummy, though this will make the dish slightly less healthy.
  5.  Use a palette knife to stop the omelette sticking to the sides of the pan.
  6. When the liquid on top of the omelette disappears and it looks set it is done, this takes about 3-4 minutes.
  7. I like to serve with a handful of watercress and rocket - the pepperiness of the rocket complements the eggs well.
This makes a great filling and healthy breakfast because the eggs are a source of protein which helps you feel full for longer.

Let me know in the comment section if you try this recipe. What is your favourite combination of omelette ingredients?