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Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 2 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
2
- 2 bunches asparagus, trimmed, peeled into ribbons
- 6 free range eggs, separated
- 60grams gruyere cheese, finely grated
- 2teaspoons Woolworths extra virgin olive oil
- 60grams baby spinach leaves (to serve)
Nutrition per serving
1760kJ / 420Cal
1760 Kilojoules or 420 Calories
20% of daily energy intake*
Protein
32.0grams
Fat
30.1grams
Carbs
6.2grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make a perfectly light and fluffy souffle omelette, layered with gruyere cheese and asparagus ribbons.
Instruction tip
Tip:Once you have peeled the asparagus into ribbons, chop up any remaining offcuts and add them to the frying pan with the ribbons.
Method
Step 1 of 4
Place asparagus in a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Refresh in iced water. Drain well.
Step 2 of 4
Preheat grill to high. Using an electric mixer, beat egg whites in a large bowl until stiff peaks form. Whisk egg yolks in a separate large bowl until combined. Gently fold in egg whites.
Step 3 of 4
Reserve 1 tbs cheese. Heat 1 tsp oil in a 24cm non-stick frying pan over medium heat. Arrange half the asparagus over base of pan and cook for 1 minute. Sprinkle over half the remaining cheese. Pour half the egg mixture over cheese and cook for 3 minutes or until base is golden. Place under grill for 1 minute or until top is golden. Fold omelette in half (and asparagus crossways) and slide onto plate. Cover to keep warm. Repeat with remaining oil, asparagus, cheese and egg mixture.
Step 4 of 4
Sprinkle reserved cheese over omelettes. Serve with spinach.
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