Feta and sundried tomato souffle omelette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Size eggs; separated |
| 1 | tablespoon | Water |
| 2 | teaspoons | Sundried tomato paste |
| 25 | grams | Butter; (1oz) |
| ½ | 200 g pack feta cheese; cut into small dice | |
| 3 | Sundried tomatoes; roughly chopped | |
| 4 | Black olives; cut into quarters | |
| 1 | 15 grams pac fresh basil; roughly chopped | |
| Salt and freshly ground black pepper | ||
Directions
Mix the egg yolks and water. Beat the whites until light and frothy and combine with the yolks. Stir in the tomato paste.
Heat the butter in a frying pan, until hot. Pour in the egg mixture and leave to cook until firm at the top edge and soft in the middle.
Place the cheese, sundried tomatoes, olives, fresh basil and seasoning on one half of the omelette and fold the other half over to form a lid.
Transfer to a plate and serve immediately.
Converted by MC_Buster.
NOTES : The feta cheese and sundried tomatoes combine beautifully to make an interesting filling in an omelette.
Converted by MM_Buster v2.0l.