Soufflé omelettes

Ideas
2 servings Prep: 20 mins, Cooking: 10 mins
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Eggs

By Food24 November 03 2009
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Ingredients (7)

30.00 ml fresh chillies — 573
1.00 onion — halved and sliced
250.00 ml veggies of your choice — sliced
4.00 eggs — large, seperated
20.00 ml fresh parsley — or chives, chopped
1.00 rocket leaves (optional)
125.00 ml goat's milk cheese — sliced
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Method:

Heat 25 ml of the olive oil in a large frying pan.
Add the onion and sauté for one minute, then add the veggies and stir-fry for three to five minutes until tender.
Remove from heat and keep warm.
Beat the egg yolks until light and add the parsley.
In a clean bowl, beat the egg whites until soft peaks form.
Gently fold in the egg yolks.
Heat the remaining olive oil in a medium-sized non-stick frying pan.
Pour in the egg.
Cook over low heat until set.
Cover half of the omelette with the cheese and veggies.
Fold in half with a spatula.
Hold in place for a few seconds, then remove from the pan.
Serve immediately.



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