Artichoke and Roasted Red Pepper Soufflé Omelette

4.20 (9)
⏱ 25 mins 🍽 Serves 4 🌶 italian ✅ Easy 🏷 Main course

This Italian-inspired soufflé omelette is a light and airy main course, perfect for a speedy dinner. It combines whisked egg whites with yolks, folded through quartered artichoke hearts, chopped roasted red pepper, shredded basil and vegetarian Parmesan. The mixture is cooked in a pan until golden, then finished under a hot grill for a puffed, cheesy top. Serve it cut into wedges, ideally with a simple rocket and baby leaf salad dressed with balsamic. It serves four people and takes just 25 minutes from start to finish.

Artichoke and Roasted Red Pepper Soufflé Omelette

Ingredients

  • 5 eggs separated
  • 2 whole eggs
  • 1/2 can artichoke hearts drained, quartered if whole
  • 1 whole roasted 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

Method

  1. Lightly beat the five egg yolks and two whole eggs together in a large bowl. In another bowl, use an electric whisk to beat the egg whites until they form stiff peaks. Gently fold the whites into the yolk mixture, taking care to keep it airy. Carefully fold in the artichokes, chopped pepper, half of the cheese, the basil, and some seasoning.
  2. Set your grill to high. Place a medium non-stick frying pan over a medium heat and add the butter and oil. Once the butter has melted, pour in the omelette mix and spread it out evenly. Cook for about 5 mins until the base is golden. Sprinkle the rest of the cheese over the top, then transfer the pan under the grill to cook for a further 2 mins. Slide the finished omelette onto a board or plate, cut it into wedges, and serve.

Nutrition (per serving)

Calories275 kcal
Fat21 g
Saturates8 g
Carbs2 g
Sugars1 g
Fibre1 g
Protein19 g
Sodium400 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisineitalian
DietVegetarian