Ham and tomato soufflé omeletteReviewed by our expert panel
(at time of publication)
- 8 eggs, separated
- ¼ cup light evaporated milk
- ¼ cup finely grated parmesan cheese
- 2 teaspoons whole grain mustard
- 6 cups baby spinach, wilted
- 150g shaved leg ham, chopped
- 125g cherry tomatoes, quartered
1 Combine egg yolks, evaporated milk, cheese and mustard in a bowl. Set aside. Using an electric mixer, beat egg whites until firm peaks form. Gently fold whites into yolk mixture.
2 Spray a 20cm frying pan with oil. Place over a medium-low heat. Add a quarter of the egg mixture, spreading evenly over base. Cook for 2-3 minutes or until edges are set. Sprinkle quarter of the spinach, ham and tomatoes over egg. Cook for 2-3 minutes or until cooked through. Fold omelette in half. Transfer to a plate and cover to keep warm.
3 Repeat with remaining ingredients. Serve omelette with a slice of toasted sourdough bread plus salad.
Make it gluten free: Use gluten-free varieties of mustard and ham, and serve with gluten-free bread.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 3g
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