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Souffle Omelette with Roasted Vegetables

Serves: 6 peopleRecipe course:  Egg & CheeseTotal time (min.): 60Complexity (1 to 3): 1
souffle_omlette_602x325.jpg souffle_omlette_602x325.jpg

Tools

Hand blenders
Whisk attachment
Mini chopper

Ingredients

Ingredients 1 
Courgette                1 
Bell peppers           3 
Cherry tomatoes   150 grams 
Red onion                1 
Garlic cloves            4 
Chilli flakes              0.5 tsp. 
Olive oil                     3 Tbsp. 
 
Ingredients 2 
Kale                          50 grams 
Garlic clove             1 
Parmesan               40 grams 
Olive oil                    5 Tbsp. 
Flaked almonds     30 grams toasted
Lemon                       1 
Seasoning                 to taste
 
Ingredients 3 
Egg yolks                6 
Watercress             100 grams 
Salt                           0.5 tsp. 
 
Ingredients 4 
Egg whites             6 
 
Ingredients 5 
Vegetable oil         2 Tbsp.

Method

Prep. (Before you begin) 

1- Coarsely chop the courgette and peppers. 
2- Halve the tomatoes. 
3- Peel, trim and cut into thin wedges.
4- Destalk the watercress and kale and tear into small pieces.
5- Coarsely chop the parmesan. 
6- Zest and juice the lemon. 

Getting started 
 
1- Fit the blade to the chopper attachment. 
2- Pre heat the oven to 200°C.
 
Stage 1 
 
1- Add Ingredients 1 (courgette, peppers, tomatoes, onion, garlic, chilli flakes, olive oil) into the roasting tin.
2- Toss until coated. 
3- Roast for 20 minutes until softened. 
4- Set aside to cool. 
5- Turn the oven down to 180°C.
 
Stage 2 
 
1- Add the first 3 of Ingredients 2 (kale, garlic, parmesan) into the mini chopper.
2- Pulse until everything is chopped and mixed together. 
3- Add the rest of Ingredients 2 (oil, almonds, zest and juice, seasoning).
4- Pulse until everything is chopped but not puréed. 
5- Transfer to a medium bowl and set aside. 

Stage 3 
 
1- Clean and assemble the mini chopper attachment. 
2- Add Ingredients 3 (watercress, yolks, salt) to the mini chopper attachment.
3- Pulse until everything is chopped.
 
Stage 4 
 
1- Fit the Whisk attachment to the hand blender.
2- Add Ingredients 4 (egg whites) into a large bowl.
3- Whisk to firm peaks. 
4- Fold in the yolk mixture and the roasted vegetables. 
  
Stage 5 
 
 1- Add Ingredients 5 (oil) into the frying pan.
 2- Heat over a medium heat. 
 3- Pour in the omelette mixture.
 4- Cook for 5 minutes. 
 5- Transfer the frying pan to the oven. 
 6- Cook for 15 minutes. 
 7- Turn out the omelettte onto a plate.
 8- Cut into wedges. 
 9- Serve.
10- To Serve. Drizzle the wedges with the pesto.

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