Tuesday, 28 August 2012

Soufflé omlette

A year ago I was strictly of the opinion that eggs were good for going in cake batter and not much else. I hate the smell of them, texture, taste. In short, I was pretty egg phobic. But everyone kept telling me how good for me they are, a superfood even, so I made it my personal mission to find one way of eating eggs that didn't involve sugar, and this is what I came up with.

The recipe is an adaptation from GH 200 Favourite Quick and Easy Meals ("Good Housekeeping") which at under £3 is in my opinion one of the best cookbook bargains there is. The recipes all have photos, nutritional information, and they're all easy to prepare after work, this is certainly one of my go to cookbooks.

2 eggs
5 or 6 mushrooms
100g leeks
clove of garlic, crushed or finely chopped
60ml half fat creme fraiche
10g Grana Padano/Parmesan
knob of butter

Serves: 1
Cost per portion: £1.32
Nutrition: 526 calories, 11g carbs, 28g protein.

Turn on your grill to heat - I tend to have mine at the maximum.
Separate your eggs, put the yolks in a small bowl or mug, the whites in a mixing bowl.
Take an electric whisk to the whites until stiff peaks form (you don't need to hold it over your head, it just needs to have some shape to it). Set aside.
Add around 1-2 tbsp of water into the yolks, mix well and set aside.
Chop the leeks and mushrooms into slices, add to a frying pan with the butter and a small drizzle of oil to stop the butter burning. Stir frequently to stop the leeks sticking.
Add the garlic, season with salt and pepper as desired (I never use salt due to high blood pressure but appreciate many do so will always add to recipes). Add the creme fraiche, heat briefly (around 30 seconds) so it doesn't split, then remove from heat and tip contents into a bowl.
Wipe out the pan and return to the heat, grease the pan with a little butter or oil (very important, this omelette will stick to even non stick pans without some grease)
Pour the yolks into the whites and fold together, some of the volume from the whites will be lost but not all. When well mixed tip into the hot pan and spread to cover the base with the back of the spoon. Cook for around 2-3 minutes (DO NOT TOUCH - this cooks more like a pancake than an omelette) until a spoon inserted under the edge of the omelette can lift the edge from the pan.
Stick under the grill for another 2 minutes. It will lose most of the puffy volume and appear more like a pancake. It doesn't matter if your pan has a plastic handle, it won't be under the grill long enough to heat.
Remove from the grill, slide onto a plate and spread the crème fraiche mixture over half the omlette. Fold and enjoy.

If you have some leftover cooked ham, chicken or bacon throw some shredded bits into the frying pan along with the crème fraiche to up the flavour and your protein. The one in the picture had left over prosciutto in, so felt a bit fancy, but thoroughly enjoyed.

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