Souffle omelette

Separating the eggs in this way results in this light, fluffy souffle omelette by Woman's Day. Topped with mediterranean vegetables and served with salad, it's a complete and healthy meal.

  • 10 mins preparation
  • 8 mins cooking
  • Serves 6
  • Print


Souffle omelette
  • 6 separated eggs
  • 2 tablespoon fresh oregano, chopped
  • 2 tablespoon parsley, chopped
  • 2 tablespoon olive oil
  • 100 gram pizza salami slices
  • 1/2 cup drained roasted red capsicum
  • 1/2 cup drained sundried tomatoes
  • 150 gram drained, torn bocconcini
  • 1/2 cup parmesan, grated
  • salad leaves, to serve


Souffle omelette
  • 1
    Preheat grill on high.
  • 2
    In a large bowl, using an electric mixer, beat egg-whites until doubled in size and thick. Add egg-yolks and herbs. Beat 15-20 seconds, until mixture is well combined. Season to taste.
  • 3
    Heat oil in a large, deep, oven-proof frying pan on medium. Pour egg mixture into pan and cook 3-4 minutes, until mixture sets on base and around edges.
  • 4
    Top with salami, Capsicum, tomatoes and cheeses. Place under grill 2-3 minutes, until centre is just set and top is golden.
  • 5
    Serve in wedges with salad leaves.

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