Soufflé omelettes

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 7
Servings 2
Time 20 minutes


  • 30
    olive oil
  • 1
    onion, halved and sliced
  • 250
    sliced veggies of your choice
  • 4
    large eggs, separated
  • 20
    freshly chopped parsley or chives
  • 1
    packet rocket leaves (optional)
  • 125
    goat's cheese, sliced


10 minutes
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.

Read more on: eggs  |  sauté  |  shallow-fry

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