Summer soufflé omelette

• eggs↗4
• grated parmesan1 tbsp tbsp

  (or vegetarian alternative)

• basil leaves↗small handful small handful

  finely shredded

• olive oil↗1 tbsp tbsp
• goat's cheese↗50g g

  broken into chunks

• cherry tomatoes↗4 4

  halved

Step-by-step instructions

1. 1

   Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, whisk the yolk mix into the whites.

2. 2

   Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat’s cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.