Hay presto!: Spinach souffle omelette 

Hay presto!: Spinach souffle omelette

Enjoy a little bit of fancy delicious puff without much effort with this super-easy one-pan omelette.

SERVES 2

200g baby spinach leaves, blanched and finely chopped

2 tbsp chopped dill leaves

2 tbsp chopped flat-leaf parsley leaves

4 eggs, separated

60ml milk

40g finely grated parmesan, plus extra to serve

sea salt and cracked black pepper

1 tbsp extra virgin olive oil

toasted wholegrain bread, to serve

  • Place the spinach, dill, parsley, egg yolks, milk, parmesan, salt and pepper in a bowl and mix to combine.
  • Place the egg whites into a clean bowl to whisk until soft peaks form. Fold the egg whites through the spinach mixture.
  • Heat a frying pan over medium heat. Add the oil and omelette mixture and cook for 4-5 minutes or until just set. Fold over and cook for a further 2 minutes.
  • Sprinkle with extra parmesan and serve with toasted wholegrain bread.

 

 

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