Puffed broc­coli and feta omelettes

Whisk­ing and cook­ing the egg whites first, then adding the yolks is what makes these omelettes so beau­ti­fully puffy.

YOU Breakfast - - Contents -

MAKES

2 large omelettes

Prepa­ra­tion time: 10 min­utes Cook­ing time: 25 min­utes

8 eggs, sep­a­rated salt and freshly ground black pep­per 30 ml (2 T) but­ter 2 rounds feta cheese, roughly crum­bled 250 g broc­coli, bro­ken into florets and blanched

TO SERVE

250 g baby toma­toes, roasted fresh bread (op­tional) mi­cro herbs to gar­nish (op­tional)

Pre­heat the oven to 200 °C. 1 Whisk the egg whites un­til stiff and sea­son with salt and pep­per. 2 Heat half the but­ter in a large pan and spoon half the whisked egg whites into the pan. Fry over medium heat for 1 minute. 3 Gen­tly whisk the egg yolks, sea­son with salt and pep­per and spoon half the mix­ture over the egg whites. Sprin­kle half the crum­bled feta cheese on top and bake in the oven for 5-10 min­utes or un­til done. Re­peat with the re­main­ing in­gre­di­ents to make an­other large omelette. 4 Di­vide the blanched broc­coli be­tween the two omelettes. Fold the omelettes cov­er­ing the fill­ing. 5 To serve Serve the omelettes with the roasted baby toma­toes and bread, if us­ing, and gar­nish with mi­cro herbs, if us­ing.

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