Sun­day sup­per souf­fle omelet

serves / 2 prep / 5 min­utes cook / 10 min­utes

The Northern Star - - TASTE - Recipe by Ali­son Adams Photo by Guy Bai­ley

In­gre­di­ents

1 tbsp ex­tra-vir­gin olive oil

1⁄2 red onion or leek, thinly sliced

1 cup sliced mush­rooms or zuc­chini

1 cup coarsely chopped kale, spinach or rocket

6 eggs, sep­a­rated

80g coarsely grated ched­dar or moz­zarella

25g but­ter

1 cup left­over roasted veg­eta­bles (such as sweet potato, pump­kin or potato)

Finely grated parme­san, to serve

1. Pre­heat oven to 220C/200C fan­forced. Heat oil in a non-stick fry­ing pan over medium-high heat. Add the onion and mush­room (or zuc­chini) and cook, stir­ring, for 3–4 min­utes or un­til ten­der. Add the kale and cook, toss­ing, for 1–2 min­utes un­til kale is slightly wilted. Trans­fer mix­ture to a bowl. Wipe pan clean.

2. Whisk the egg whites un­til soft peaks form. Lightly fold in the yolks and one-third of the ched­dar.

3. Heat the but­ter in the fry­ing pan over medium-high heat. Add the egg mix­ture. Cook for 3–4 min­utes or un­til the bot­tom is be­gin­ning to set. Sprin­kle over mush­room mix­ture, roast veg­eta­bles and half the re­main­ing ched­dar. Bake for 2–3 min­utes or un­til veg­eta­bles are warm and the omelet is puffed and golden. Sprin­kle the re­main­ing ched­dar over half the omelet. Care­fully fold in half. Sprin­kle with parme­san to serve.

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