crisper cui­sine

Us­ing left­over roast veg­eta­bles, this souf­flé omelette is the per­fect end-of-week meal. - - THIS MONTH -

Got eggs, a few left­over ve­g­ies and some cheese in the fridge? Then you have the mak­ings of a souf­flé omelette just right for a re­laxed Sun­day (or any day!) sup­per.

sun­day sup­per souf­flé omelette serves 2| prep 5 mins | cook­ing 10 mins

1 Pre­heat oven to 220˚C/200˚C fan forced. Heat oil in a non-stick oven­proof fry­ing pan over medium-high heat. Add onion and mush­room and cook, stir­ring, for 3-4 min­utes or un­til ten­der. Add kale and cook, stir­ring, for 2 min­utes or un­til just wilted. Trans­fer to a bowl. 2 Whisk egg whites un­til soft peaks form. Lightly fold in yolks and one-third of the ched­dar. 3 Heat but­ter in the pan over medium-high heat. Add egg mix­ture. Cook for 3-4 min­utes or un­til base is be­gin­ning to set. Sprin­kle mush­room mix­ture, roast veg­eta­bles and half the re­main­ing ched­dar over one half of the omelette. Bake for 2-3 min­utes or warmed through and omelette is puffed and golden. Sprin­kle over re­main­ing ched­dar. Care­fully fold in half. Sprin­kle with parme­san and sea­son.

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