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