A souffle omelette is an amazing way to get a decent sized omelette out of just 2 eggs. Very handy for when you open the fridge in the morning and realise that you should have gone shopping the previous night and are staring at a couple of eggs with a hungry husband on your hands…or a hungry tummy yourself! This is also a lovely light supper dish as well as a decent breakfast.
Fillings can vary for your own personal choice. Mix it up a bit and live precariously through your omlettes! This one is one of my favourites..although sometimes I substitute rocket instead of spinach as. You could also use grilled peppers from the deli counter as a cheat too….which I did this morning…
Souffle Omelette with Goats Cheese and Spinach
1 red pepper, deseeded and cut into quarters
2 eggs, separated
1 tblspn mixed fresh herbs (oregano, chives, flat leaf parsley or any other of your choice).
150g goats cheese
- Preheat the grill. Place the pepper, skin side up, under the grill and cook until the skin blackens. Allow to cool and peel off the skin and cut the pepper into strips.
- Beat the egg yolks with 2 tblspn of cold water, then stir in the chopped herbs and pepper.
- Whisk the egg whites until stiff, then fold in the yolk mixture.
- Melt the butter into a fryin pan, then spoon in the egg mixture. Cook over a moderate heat for 3-4 minutes until the underside is golden. Remove from the heat and place until the hot grill for 2-3 minutes until lightly brown.
- Place the spinach and pepper strips over the top of the souffle omelette then scatter with the goats cheese.
- Return to the grill and cook for a further 3-4 minutes until the cheese has softened and melted.
- Fold the omelette in half, eat and enjoy!
Nutrition: Per Small Serving: 677 Calories; 52g Fat; 42g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carb
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