Soufflé omelette with ham recipe

  • Serves 1
  • 20 mins to prepare and 10 mins to cook
  • 790 calories / serving
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souffle omlette HERO

In a large bowl, whisk the egg whites, preferably with an electric beater, until they form stiff peaks, as when making meringue.

Put a frying pan over a medium heat with some oil from the sun-dried tomatoes.

Sprinkle the cheese, sun-dried tomatoes, ham, basil and oregano into the egg whites and carefully fold in, taking care not to knock the air out of the egg whites.

Beat the egg yolks with a fork and add them to the bowl, if using them, quiickly folding them in with the side of a metal spoon.


Now pour the contents of the mixing bowl straight into the hot frying pan. You can generally tell when the underside is cooked and nicely browned, and the omelette is ready to turn over as the egg starts to rise and firm up.

Serve and eat immediately while still light and fluffy, accompanied by a green salad.

Tip
You really have to use an electric mixer with a whisk here, rather than a stick mixer, or the egg whies won't stiffen properly. You can add any combination of flavourings you like or just leave the omelette plain. All, one or none of the yolks can be used.

*Inspired by David E. featured in the Realfood Cookbook

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  • Ingredients

  • 2-3 eggs, seperated
  • 40g (1½oz) Cheddar cheese, grated
  • 4 sun-dried tomatoes in oil, chopped, reserving a little of their oil
  • 2 thickish slices ham, shredded
  • 5-6 fresh basil leaves, chopped
  • pinch dried oregano
  • pepper
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  • Calories
    790
    40%
  • Sugar
    2g
    2%
  • Fat
    67g
    96%
  • Saturates
    19g
    95%
  • Salt
    4.5g
    75%
of an adult's Reference Intake daily amount.
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