Artichoke & Roasted Red Pepper Soufflé Omelette Recipe

Introduction

This artichoke and roasted red pepper soufflé omelette is a light, fluffy delight bursting with Mediterranean flavors. Perfect for a satisfying breakfast or a simple dinner, it combines tender vegetables with a delicate cheese and fresh basil for an impressive yet easy meal.

Ingredients

• 5 eggs, separated
• 2 whole eggs
• ½ can artichoke hearts, drained, quartered if whole
• 1 whole roasted red pepper from a jar or can, drained, patted dry and roughly chopped
• 50g vegetarian Parmesan-style cheese
• 10 large basil leaves, shredded
• 1 tbsp butter
• 1 tbsp extra virgin rapeseed or olive oil
• Salt and pepper, to taste

Instructions

1. Step 1: In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs until just combined.
2. Step 2: In a separate clean bowl, use an electric whisk to beat the egg whites until they form stiff peaks.
3. Step 3: Gently fold the beaten egg whites into the yolk mixture, taking care to keep the mixture light and fluffy.
4. Step 4: Fold in the artichoke hearts, roasted red pepper, half of the cheese, shredded basil, and season with salt and pepper.
5. Step 5: Preheat your grill to high and warm a medium non-stick frying pan over medium heat. Add the butter and oil, allowing the butter to melt.
6. Step 6: Pour the omelette mixture into the pan, spreading it evenly. Cook for about 5 minutes until the underside is golden and the mixture is almost set.
7. Step 7: Sprinkle the remaining cheese over the top, then place the pan under the grill for 2 minutes until the cheese melts and the top is lightly browned.
8. Step 8: Slide the omelette onto a serving plate or board, cut into wedges, and serve immediately.

Tips & Variations

• Use fresh basil for a fragrant touch, or substitute with parsley for a different herb flavor.
• For extra richness, add a splash of cream to the egg yolk mixture before folding in the whites.
• If you don’t have a grill, finish cooking the omelette by covering the pan with a lid on low heat to melt the cheese gently.

Storage

Store any leftover omelette wrapped tightly in the refrigerator for up to 1 day. Reheat gently in a low oven or microwave to avoid drying out. This omelette is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned artichoke hearts instead of fresh?

Yes, canned artichoke hearts work perfectly. Just be sure to drain them well to prevent the omelette from becoming watery.

What can I use instead of vegetarian Parmesan-style cheese?

You can substitute with grated hard cheeses like aged cheddar, pecorino, or regular Parmesan for a similar savory flavor.

Artichoke & Roasted Red Pepper Soufflé Omelette Recipe

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★★★★★

4.8 from 117 reviews

• Author: Cleo
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A light and fluffy artichoke and roasted red pepper soufflé omelette, enhanced with vegetarian Parmesan-style cheese and fresh basil, cooked gently on the stovetop and finished under the grill for a perfectly golden and airy texture.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 5 eggs, separated
• 2 whole eggs

Vegetables & Herbs

• ½ can artichoke hearts, drained, quartered if whole
• 1 whole roasted pepper from a jar or can, drained, patted dry and roughly chopped
• 10 large basil leaves, shredded

Cheese

• 50g vegetarian Parmesan-style cheese

Fats

• 1 tbsp butter
• 1 tbsp extra virgin rapeseed oil or olive oil

Seasoning

• Salt, to taste
• Black pepper, to taste

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Instructions

1. Prepare Egg Mixtures: In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs until blended and smooth.
2. Whip Egg Whites: In a separate clean bowl, use an electric whisk to beat the 5 egg whites until stiff peaks form to ensure maximum fluffiness in the soufflé omelette.
3. Combine Eggs and Ingredients: Gently fold the beaten egg whites into the egg yolk mixture carefully to keep the mixture light and airy. Then fold in the quartered artichoke hearts, roughly chopped roasted red pepper, half of the Parmesan-style cheese, shredded basil leaves, salt, and black pepper.
4. Heat Pan and Prepare for Cooking: Heat your grill to high. Simultaneously, heat a medium non-stick frying pan over medium heat. Once hot, add the butter and oil, allowing the butter to fully melt.
5. Cook Omelette Base: Pour the egg mixture evenly into the pan and spread it out gently. Cook for about 5 minutes or until the underside is golden brown and the top is beginning to set.
6. Add Cheese and Grill: Scatter the remaining Parmesan-style cheese over the top of the omelette, then place the pan under the preheated grill for approximately 2 minutes. This step melts and lightly browns the cheese while cooking any remaining uncooked egg.
7. Serve: Slide the omelette carefully onto a serving plate or wooden board. Cut into wedges and serve immediately while still warm for the best texture and flavor.

Notes

• Ensure egg whites are beaten until stiff for the soufflé effect.
• Use a medium non-stick pan for even cooking and easy omelette transfer.
• Keep folding and mixing gently to maintain airiness in the omelette.
• Adjust salt and pepper according to taste preferences.
• Serve immediately to enjoy the fluffy texture before it starts to deflate.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: artichoke omelette, roasted red pepper omelette, soufflé omelette, vegetarian breakfast, fluffy omelette, Mediterranean eggs