SOUFFLE OMELETTES
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Ingredients:
1tbs olive oil
100g button mushrooms, sliced
1 red capsicum, diced
2 sprigs fresh thyme, leaves only
2 eggs, separated
¼ cup tasty cheese
1 cup rocket, torn
½ cup semi dried tomatoes, drained
½ cup continental parsley, roughly chopped
Method:
1.
Heat half the olive oil in a 20cm non-stick fry pan over medium high heat and
sauté the mushrooms, capsicum and thyme for 4 minutes or until soft and
golden. Set aside
2.
Whisk egg whites until soft peaks form then spoon into a bowl
3.
Whisk egg yolks for 1 minute then pour into the egg whites. Gently mix with a
wooden spoon until combined
4.
Heat remaining oil in a fry pan and pour in egg mixture. Swirl to coat the entire
base of the pan. Reduce heat to medium and cook for 2-3 minutes until base is
set.
5.
Scatter cooked mushrooms and capsicum along with cheese, sundried
tomatoes, rocket and herbs over one half of the omelette. Using a plastic
spatula, gently lift other half and fold over to enclose the filling. Continue
cooking for 1-2 minutes until cooked. Serve immediately
Serves 1
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18/07/12 12:25 PM