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.
We eat a lot of eggs for breakfast and with my baking can easily get through a couple of 30 egg trays. So to be caught with just 2 eggs can happen towards the end of the week. This recipe can be a live saving when you are low on eggs but is just as filling as more.
Fillings can vary for your own personal choice. Mix it up a bit and live precariously through your omelettes! This one is one of my favourites..although sometimes I substitute rocket instead of spinach.
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Goats Cheese & Spinach Souffle Omelette
- 2 Eggs separated
- 50 g Spinach Fresh leaves
- 1 oz (28g) Goats cheese
- 1 tablespoon Butter
- 1 tablespoon Mixed herbs, fresh chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- Beat the egg yolks with 2 tablespoons of cold water, then stir in the chopped herbs, salt and pepper.
- Whisk the egg whites until stiff, then fold in the yolk mixture.
- Melt the butter into a frying 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 over the top of the souffle omelette then scatter with the goats cheese.
- (OPTIONAL) 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!