Half an Hour to Serving Perfect Cheddar, Broccoli and Red Chilli Soufflé Omelette, Garlic roasted Cherry Plum Tomatoes, Olive Oil

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We hope you got benefit from reading it, now let's go back to cheddar, broccoli and red chilli soufflé omelette, garlic roasted cherry plum tomatoes, olive oil recipe. To make cheddar, broccoli and red chilli soufflé omelette, garlic roasted cherry plum tomatoes, olive oil you only need 11 ingredients and 6 steps. Here is how you cook it.

To make an unforgettable Cheddar, Broccoli and Red Chilli Soufflé Omelette, Garlic roasted Cherry Plum Tomatoes, Olive Oil, below are the materials required:

1. Get 3 of egg whites, whisked to firm peak stage. You should be able to tip the bowl up!.
2. Take 1 of whole egg, 3 yolks, stirred together.
3. Get A few of broccoli florets, steamed or boiled until al dente then roughly chopped.
4. Use 1 of Red Chilli, finely sliced.
5. Provide 4 oz of Cheddar, or grated.
6. Prepare 1 of large knob of butter.
7. Prepare of Dried chilli flakes.
8. You need 1 of Garlic clove, sliced.
9. You need 1 Handful of Cherry Plum Tomatoes, halved on the diagonal.
10. Provide of Salt.
11. Take of Black Pepper.

After readying the ingridients, next you are ready to prepare your tasty Cheddar, Broccoli and Red Chilli Soufflé Omelette, Garlic roasted Cherry Plum Tomatoes, Olive Oil by following the instructions below:

1. Whisk the egg whites to firm peak stage, stir together the whole egg and yolks, slice the red chilli, steam and roughly chop Broccoli and prep the other ingredients..
2. Heat the grill to medium..
3. Melt the butter over a low heat in a medium sauté pan. Add a drizzle of Olive Oil to a COLD small sauté pan (this is important due to the low smoke-point of Olive Oil which shouldn’t be heated to a hot heat), place the slivers of garlic and halved tomatoes face down in the oil and heat very gently until the garlic is golden and the tomatoes are lightly softened. Remove from heat once done..
4. Stir one large spoonful of whisked egg white into the yolks and fold with a large, flat metal spoon to loosen. Pour this mix into the whisked egg whites along with 2/3 of the grated cheddar, chilli and broccoli. Fold gently together and once combined pour into the bubbling melted butter in the medium sauté pan. Give a gentle shake to spread the mixture to the edges but don’t spread with a spoon or the air will be squashed out..
5. Cook over a low heat until the bottom is set and, when the edge gently lifted, is browning. Sprinkle the Omelette with some dried Chilli drakes and the red the remaining grated Cheddar. Place under a medium grill until set and golden..
6. Slide onto a plate, pour the garlic and tomatoes onto one half and fold over. Drizzle with a little Olive Oil..

It's straightforward and fun to Heat the olive oil in a pan over a medium heat. Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing, from BBC Good Food magazine. Slide the omelette onto a board or serving plate. Drizzle with olive oil and season generously with sea salt and cracked black pepper. Need a booster for your salad?

Recipe : Cheddar, Broccoli and Red Chilli Soufflé Omelette, Garlic roasted Cherry Plum Tomatoes, Olive Oil

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