Souffle Omelette with Roasted Vegetables

Difficulty

Low

Time

60 min

Author

Kenwood

Ingredients

Servings

6

Makes

6

Ingredients 1

1

3

150

1

4

0.5

3

Ingredients 2

50

1

40

5

30 , toasted

1

, to taste

Ingredients 3

6

100

0.5

Ingredients 4

6

Ingredients 5

2

Utensils

1 Roasting tin medium, 1 Kitchen bowl medium, 1 Kitchen bowl large, 1 Sauté pan, Mini Chopper Attachment, Whisk Tool

Instructions

Prep. (Before you begin)

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.

Getting started

Fit the blade to the chopper attachment.

Pre heat the oven to 200°C.

Stage 1

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.

Stage 2

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.

Stage 3

Clean and assemble the mini chopper attachment.

Add Ingredients 3 (watercress, yolks, salt) to the mini chopper attachment.

Pulse until everything is chopped.

Stage 4

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.

Stage 5

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.

To Serve.

Drizzle the wedges with the pesto.

 

Serve.