Soufflé Omelette With Roasted Vegatables

Soufflé Omelette With Roasted Vegatables

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Can be made with these products:


For the vegetables

  • 1 courgette, roughly chopped
  • 3 different coloured peppers, roughly chopped
  • 150g cherry tomatoes, halved
  • 1 red onion, peeled, trimmed and cut into thin wedges
  • 4 garlic cloves, roughly chopped
  • ½ tsp chilli flakes
  • 3 tbsp olive oil

For the omelette

  • 6 eggs, separated
  • 100g watercress, stalks removed
  • ½ tsp salt
  • 2 tbsp vegetable oil

For the kale pesto

  • 50g kale, stalks removed, and torn into small pieces
  • 1 clove garlic
  • 40g parmesan, roughly chopped
  • 5 tbsp olive oil
  • 30g toasted flaked almonds
  • 1 lemon, zest and juice
  • Salt and pepper, to taste



  1. 1.Preheat your oven to 200C.
  2. 2.Toss the vegetables together with the garlic, chilli flakes and olive oil in a roasting tin, and roast for 20 minutes, until softened and coloured on the edges. Remove from the oven and set aside to cool.
  3. 3.Prepare the pesto. Add the kale, garlic and parmesan to the mini chopper bowl of your triblade system and pulse until everything is chopped together. Add the olive oil, almonds, lemon zest and juice, and seasoning. Pulse together until the nuts are fully chopped, adding a little water if required to reach your desired consistency. You do not want a smooth puree, so try to keep a bit of texture in the mixture. Set aside.
  4. 4.Add the watercress and egg yolks to the clean bowl of the mini chopper attachment, with the salt, and pulse until the watercress is chopped through the egg yolks. Reserve.
  5. 5.Preheat your oven to 180C.
  6. 6.Add the egg whites to a large bowl. Fit your triblade system with the balloon whisk, and whisk the egg whites to firm peaks. Fold in the watercress egg yolk mixture, followed by the roasted vegetables.
  7. 7.Heat the vegetable oil in a heavy oven safe frying pan over a medium high heat, and tip in the omelette mixture. Cook for 5 minutes before transferring the whole pan to the preheated oven for a further 15 minutes, until the omelette is risen and just set. Carefully invert the pan onto a serving board or dish, and serve in wedges drizzled with the kale pesto.


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