Food - Vegetable Recipes

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Summer soufflé omelette recipe

Summer soufflé omelette

This Summer soufflé omelette recipe is great for brunch or a light supper


4 Eggs
1 tbsp grated Parmesan (or vegetarian alternative)
small handful basil leaves, finely shredded
1 tbsp olive oil
50g goat's cheese, broken into chunks
4 cherry tomatoes, halved


Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, whisk the yolk mix into the whites.

Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat’s cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.

About 5 minutes preparation time
About 10 minutes cooking time
Serves 2

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