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