Soufflé tomato, cheese and ham omelette

Ingredients

2 large Lion Quality eggs, separated
1 tsp wholegrain mustard
100 g (4 oz) cherry tomatoes, halved
1 slice cooked ham
25 g (1 oz) Cheddar, grated

Beat egg yolks with mustard and a little salt and pepper. Whisk egg whites until they form soft peaks. Gently fold into egg yolk mix.

Preheat grill to high. Melt a knob of butter in a medium omelette pan and add egg mix once sizzling. Cook over a medium heat for 1 to 2 minutes, or until base is golden. Place under grill and cook for a further minute or until top is golden. Scatter over remaining ingredients and allow cheese to melt a little before folding and serving.

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