Tomato and chive souffle omelette recipe
information
Calories per serving 260.
ingredients
2 eggs,separated
3 tablespoons skimmed milk
1 teaspoon sunflower oil
1 large tomato, de-seeded and chopped finely
1 teaspoon finely chopped fresh chives
salt and freshly ground black pepper
3 tablespoons skimmed milk
1 teaspoon sunflower oil
1 large tomato, de-seeded and chopped finely
1 teaspoon finely chopped fresh chives
salt and freshly ground black pepper
method
1. Beat together the egg yolks, milk and seasoning.
2. Whisk the egg whites until they form soft peaks and then fold them into the yolk and milk mixture.
3. Heat the oil in a heavy based non stick 20 cm (8 inch) frying pan. Carefully pour the egg mixture into the pan and cook over a low to medium heat, until the egg begins to set.This will take 6-8 minutes.
4. Scatter the tomatoes and chives over the omelette and then use a spatula to carefully flip one side of the omelette over the other.
5. Cook for a further 2 minutes. Transfer the omelette to a warmed plate and eat at once.
2. Whisk the egg whites until they form soft peaks and then fold them into the yolk and milk mixture.
3. Heat the oil in a heavy based non stick 20 cm (8 inch) frying pan. Carefully pour the egg mixture into the pan and cook over a low to medium heat, until the egg begins to set.This will take 6-8 minutes.
4. Scatter the tomatoes and chives over the omelette and then use a spatula to carefully flip one side of the omelette over the other.
5. Cook for a further 2 minutes. Transfer the omelette to a warmed plate and eat at once.
serving amount
serves 1.
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