Hay presto!: Spinach souffle omelette
Enjoy a little bit of fancy delicious puff without much effort with this super-easy one-pan omelette.
200g baby spinach leaves, blanched and finely chopped
2 tbsp chopped dill leaves
2 tbsp chopped flat-leaf parsley leaves
4 eggs, separated
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.