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

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We hope you got insight from reading it, now let’s go back to cheddar, broccoli and red chilli soufflé omelette, garlic roasted cherry plum tomatoes, olive oil recipe. You can have cheddar, broccoli and red chilli soufflé omelette, garlic roasted cherry plum tomatoes, olive oil using 11 ingredients and 6 steps. Here is how you do that.

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

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