Delia Smith Souffle Omelette Food

SUMMER SOUFFLé OMELETTE

Summer soufflé omelette image

Great for brunch or a light supper, this recipe can also be adapted to make a tasty pudding

Provided by Good Food team

Categories Breakfast, Brunch, Dessert, Lunch, Main course, Snack, Supper

Time 15m

Number Of Ingredients 6

Ingredients

4 eggs
1 tbsp grated parmesan (or vegetarian alternative)
small handful basil leaves , finely shredded
1 tbsp olive oil
50g goat's cheese , broken into chunks
4 cherry tomatoes , halved

Steps:

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 goat's 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.

Nutrition Facts : Calories 302 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.81 milligram of sodium

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