Sunday Supper Souffle Omelette

Using survival holdover roast vegetables, this souffle omelette is the unconditional end-of-week meal.

The ingredient of Sunday Supper Souffle Omelette

• 1 tbsp further virgin olive oil
• 1 2 red onion or leek thinly sliced
• 1 cup sliced mushrooms or zucchini
• 1 cup harshly roughly chopped kale spinach or rocket
• 6 eggs at odds
• 80g harshly roughly grated cheddar or mozzarella
• 25g butter
• 1 cup relic roasted vegetables such as sweet potato pumpkin or potato
• finely grated parmesan to bolster

The Instruction of sunday supper souffle omelette

• preheat oven to 220c 200c fanatic addict forced heat oil in a non stick frying pan more than medium high heat accumulate the onion and mushroom and cook stirring for 3 4 minutes or until tender build up the kale and cook tossing for 1 2 minutes until kale is slightly wilted transfer mixture to a bowl wipe pan clean
• stir up the egg whites until soft peaks form lightly fold in the yolks and one third of the cheddar
• heat the butter in the frying pan beyond medium high heat ensue the egg mixture cook for 3 4 minutes or until the bottom is beginning to set sprinkle greater than mushroom mixture roast vegetables and half the long lasting cheddar bake for 2 3 minutes or until vegetables are loving and the omelette is puffed and golden sprinkle the remaining cheddar over half the omelette carefully fold in half sprinkle following parmesan to serve

Nutritions of Sunday Supper Souffle Omelette

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