Ham and tomato soufflé omelette
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Time to make:
30 mins, prep 10 mins, cook 20 mins
$1.80 per serve
(at time of publication)
Full ingredients list:
- 8 eggs, separated
- 1/4 cup light thickened cream
- 1/4 cup finely grated parmesan
- 2 teaspoons wholegrain mustard
- 80g baby spinach leaves, wilted
- 200g shaved leg ham, chopped
- 125g grape tomatoes, quartered
- 4 slices toasted sourdough or wholegrain bread, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine egg yolks, cream, parmesan and mustard in a bowl. Set aside. Using an electric mixer, beat egg whites until firm peaks form. Gently fold whites into yolk mixture.
Step 2 Spray a 20cm frying pan with oil. Place over medium-low heat. Add 1/4 egg mixture, spreading evenly over base. Cook for 2–3 minutes or until edges are set. Sprinkle 1/4 of the spinach, ham and tomato over egg. Cook for 2–3 minutes or until cooked through. Using a spatula, fold omelette in half. Transfer to a plate and cover to keep warm.
Step 3 Repeat with remaining ingredients. Serve each omelette with a slice of toasted sourdough.
Use any leftovers you like for the filling. Try shredded chicken, turkey or pork, smoked salmon or chopped steamed or roast vegetables.
About this recipe
First published: November 2009