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.
Ingredients
Scale
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
Instructions
- Prepare Egg Mixtures: In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs until blended and smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
