Savory Souffle Omelet
Make 2
- 4 eggs, separated
- 2 tbsp butter
FILLING
- 2 tbsp olive oil
- 1/2 onion, thinly sliced
- 1 garlic clove, crushed
- 1 zucchini, sliced
- 1 red pepper, cored, seeded, and sliced
- 8 oz (250 g) canned chopped tomatoes
- 1 tbsp chopped fresh thyme salt and black pepper
STEPS :
- Make the filling: heat the oil in a skillet, add the onion and garlic, and cook
gently for 5 minutes or until softened. Add the zucchini and red pepper and cook
for 2 minutes. Add the tomatoes, thyme, and salt and pepper to taste and simmer
for 20 minutes.
- Beat together the egg yolks and salt and pepper to taste. Beat the egg whites until
stiff, then fold into the yolks.
- Melt half of the butter in an omelet pan. When it foams, add half of the egg mixture
and cook over gentle heat for 3 minutes. Add half of the filling, fold the omelet
in half, and serve. Repeat with the remaining eggs and filling.
|
