Artichoke and Red Pepper Souffle Omelette
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Eggs
Ingredients
- 3 eggs , separated
- 1 whole eggs
- 1/4 can artichoke hearts , drained, quartered if whole
- 1/2 whole roasted pepper from a jar or can drained, patted dry and roughly chopped
- 25g vegetarian Parmesan-style cheese
- 5 large basil leaves , shredded
- 1/2 tbsp butter
- 1/2 tbsp extra virgin rapeseed or olive oil
Directions
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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.
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Fold in the artichokes, pepper, half the cheese, the basil, salt and pepper.
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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.