Souffle Omelette

A simple yet filling breaky packed with the goodness of Anchor Butter, eggs, cheese, herbs and a a touch of flour.

20 mins serves 3


2 tablespoons Anchor Butter

1 leek, thinly sliced

4 eggs, separated

1 tablespoon flour

2 tablespoons herbs (parsley, chives, thymel), finely chopped

1 ½ cups grated Mainland Cheddar Cheese

Salt and freshly ground black pepper


  1. Preheat the oven to 200°C.  Grease a 1.5 litre capacity baking dish with butter
  2. Melt the butter in a small frying pan and gently cook the leek for 15 mintues until tender.
  3. Whisk the egg white  in a clean bowl until stiff but not dry. In a separate bowl lightly mix the egg yolk.
  4. Comibine the egg yolk, leeks, flour, herbs, cheese, salt and pepper iin a large bowl and gently fold in the egg white. 
  5. Pour the mixture into the baking dish and cook for 10 minutes until puffed, golden and set.

Serve immediately.