Souffle Omelette with Roasted Vegetables
Ingredients
1 courgette
3 bell peppers
150 grams cherry tomatoes
1 red onion
4 garlic cloves
0.5 tsp. chilli flakes
3 olive oil
50 grams kale
1 garlic clove
40 grams Parmesan
5 olive oil
30 grams flaked almonds, toasted
1 lemon
seasoning, to taste
6 egg yolks
100 grams watercress
0.5 tsp. salt
6 egg whites
2 vegetable oil
Instructions
STEP 1/8
Coarsely chop the courgette and peppers.
Halve the tomatoes.
Peel, trim and cut into thin wedges.
Destalk the watercress and kale and tear into small pieces.
Coarsely chop the parmesan.
Zest and juice the lemon.
STEP 2/8
Fit the blade to the chopper attachment.
Pre heat the oven to 200°C.
STEP 3/8
Add Ingredients 1 (courgette, peppers, tomatoes, onion, garlic, chilli flakes, olive oil) into the roasting tin.
Toss until coated.
Roast for 20 minutes until softened.
Set aside to cool.
Turn the oven down to 180°C.
STEP 4/8
Add the first 3 of Ingredients 2 (kale, garlic, parmesan) into the mini chopper.
Pulse until everything is chopped and mixed together.
Add the rest of Ingredients 2 (oil, almonds, zest and juice, seasoning).
Pulse until everything is chopped but not puréed.
Transfer to a medium bowl and set aside.
STEP 5/8
Clean and assemble the mini chopper attachment.
Add Ingredients 3 (watercress, yolks, salt) to the mini chopper attachment.
Pulse until everything is chopped.
STEP 6/8
Fit the Whisk attachment to the hand blender.
Add Ingredients 4 (egg whites) into a large bowl.
Whisk to firm peaks.
Fold in the yolk mixture and the roasted vegetables.
STEP 7/8
Add Ingredients 5 (oil) into the frying pan.
Heat over a medium heat.
Pour in the omelette mixture.
Cook for 5 minutes.
Transfer the frying pan to the oven.
Cook for 15 minutes.
Turn out the omelettte onto a plate.
Cut into wedges.
Serve.
STEP 8/8
Drizzle the wedges with the pesto.
Souffle Omelette with Roasted Vegetables
Ingredients
1 courgette
3 bell peppers
150 grams cherry tomatoes
1 red onion
4 garlic cloves
0.5 tsp. chilli flakes
3 olive oil
50 grams kale
1 garlic clove
40 grams Parmesan
5 olive oil
30 grams flaked almonds, toasted
1 lemon
seasoning, to taste
6 egg yolks
100 grams watercress
0.5 tsp. salt
6 egg whites
2 vegetable oil
Instructions
STEP 1/8
Coarsely chop the courgette and peppers.
Halve the tomatoes.
Peel, trim and cut into thin wedges.
Destalk the watercress and kale and tear into small pieces.
Coarsely chop the parmesan.
Zest and juice the lemon.
STEP 2/8
Fit the blade to the chopper attachment.
Pre heat the oven to 200°C.
STEP 3/8
Add Ingredients 1 (courgette, peppers, tomatoes, onion, garlic, chilli flakes, olive oil) into the roasting tin.
Toss until coated.
Roast for 20 minutes until softened.
Set aside to cool.
Turn the oven down to 180°C.
STEP 4/8
Add the first 3 of Ingredients 2 (kale, garlic, parmesan) into the mini chopper.
Pulse until everything is chopped and mixed together.
Add the rest of Ingredients 2 (oil, almonds, zest and juice, seasoning).
Pulse until everything is chopped but not puréed.
Transfer to a medium bowl and set aside.
STEP 5/8
Clean and assemble the mini chopper attachment.
Add Ingredients 3 (watercress, yolks, salt) to the mini chopper attachment.
Pulse until everything is chopped.
STEP 6/8
Fit the Whisk attachment to the hand blender.
Add Ingredients 4 (egg whites) into a large bowl.
Whisk to firm peaks.
Fold in the yolk mixture and the roasted vegetables.
STEP 7/8
Add Ingredients 5 (oil) into the frying pan.
Heat over a medium heat.
Pour in the omelette mixture.
Cook for 5 minutes.
Transfer the frying pan to the oven.
Cook for 15 minutes.
Turn out the omelettte onto a plate.
Cut into wedges.
Serve.
STEP 8/8
Drizzle the wedges with the pesto.