Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing
Prep:15 mins
Serves 4
5 eggs, separated2 whole eggs½ can artichoke hearts, drained, quartered if whole1 whole roasted pepper from a jar or can drained, patted dry and roughly chopped50g vegetarian Parmesan-style cheese10 large basil leaves, shredded1 tbsp butter1 tbsp extra virgin rapeseed or olive oil
STEP 1In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs. In a separate bowl, use an electric whisk to beat the egg whites until stiff. Add whites to the yolks and fold together carefully, keeping it light and fluffy. Fold in the artichokes, pepper, half the cheese, the basil, salt and pepper.STEP 2Heat grill to high. Heat a medium non-stick frying pan over a medium heat. Add the butter and oil. When the butter has melted, add the omelette mixture and spread evenly. Cook until golden underneath, about 5 mins. Scatter over remaining cheese, then place the pan under the grill and cook for a further 2 mins. Slide the omelette onto a board or serving plate. Cut into wedges and serve.
