Artichoke and Roasted Red Pepper Soufflé Omelette

• eggs↗5

  yolks separated

• whole eggs↗2
• ½ can of artichoke hearts

  drained, quartered if whole

• whole roasted red pepper1

  drained, dried and coarsely chopped

• vegetarian parmesan-style cheese↗50г g
• large basil leaves↗10

  chopped

• butter↗1 ст. л. tbsp
• extra virgin rapeseed or olive oil↗1 ст. л. tbsp

Step-by-step instructions

1. 1

   In a large bowl lightly whisk the 5 yolks and 2 whole eggs. In a separate bowl whisk the egg whites with an electric whisk until stiff peaks form. Gently fold the whipped whites into the yolk mixture, preserving the airiness. Add the artichokes, roasted pepper, half the cheese, basil, salt and pepper, and mix gently.

2. 2

   Preheat the grill to high heat. Over medium heat, warm a medium non‑stick skillet, add the butter and oil. When the butter melts, pour in the egg mixture and spread it evenly. Cook until the bottom is golden, about 5 minutes. Sprinkle the remaining cheese, then transfer the skillet under the grill and cook for another 2 minutes. Slide the omelette onto a board or plate, cut into wedges and serve.