• Breakfast

Souffle Omelette

  • Breakfast
Choco-Berry Smoothie
3
20 min
Souffle Omelette

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

Method
  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. Whisk the egg white in a clean bowl until stiff but not dry. In a separate bowl lightly mix the egg yolk.
  5. Pour the mixture into the baking dish and cook for 10 minutes until puffed, golden and set.
  6. Serve immediately.