Asparagus & Gruyere Souffle Omelettes
Level up brunch with these fresh asparagus and gruyere souffle omelettes. This fluffy, 25-minute treat is a whānau winner.
Ingredients
- 2 bunches asparagus, trimmed and peeled into ribbons
- 6 free range eggs, separated
- 60 grams gruyere cheese, grated
- 60 grams baby spinach leaves
- 2 teaspoons extra virgin olive oil
- 2 bunches asparagus, trimmed and peeled into ribbons
- 6 free range eggs, separated
- 60 grams gruyere cheese, grated
- 60 grams baby spinach leaves
- 2 teaspoons extra virgin olive oil
- Step 1 of 5Place asparagus in a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Refresh in iced water. Drain well.
- Step 2 of 5Preheat grill to high. Using an electric mixer, beat egg whites in a large bowl until stiff peaks form. Whisk egg yolks in a separate large bowl until combined. Gently fold in egg whites.
- Step 3 of 5Reserve 1 tbs cheese. Heat 1 tsp oil in a 24cm non-stick frying pan over medium heat. Arrange half the asparagus over base of pan and cook for 1 minute. Sprinkle over half the remaining cheese. Pour half the egg mixture over cheese and cook for 3 minutes or until base is golden. Place under grill for 1 minute or until top is golden. Fold omelette in half (and asparagus crossways) and slide onto plate. Cover to keep warm. Repeat with remaining oil, asparagus, cheese and egg mixture.
- Step 4 of 5Sprinkle reserved cheese over omelettes. Serve with spinach.
- Step 5 of 5Once you have peeled the asparagus into ribbons, chop up any remaining offcuts and add them to the frying pan with the ribbons.
Method
- Step 1 of 5Place asparagus in a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Refresh in iced water. Drain well.
- Step 2 of 5Preheat grill to high. Using an electric mixer, beat egg whites in a large bowl until stiff peaks form. Whisk egg yolks in a separate large bowl until combined. Gently fold in egg whites.
- Step 3 of 5Reserve 1 tbs cheese. Heat 1 tsp oil in a 24cm non-stick frying pan over medium heat. Arrange half the asparagus over base of pan and cook for 1 minute. Sprinkle over half the remaining cheese. Pour half the egg mixture over cheese and cook for 3 minutes or until base is golden. Place under grill for 1 minute or until top is golden. Fold omelette in half (and asparagus crossways) and slide onto plate. Cover to keep warm. Repeat with remaining oil, asparagus, cheese and egg mixture.
- Step 4 of 5Sprinkle reserved cheese over omelettes. Serve with spinach.
- Step 5 of 5Once you have peeled the asparagus into ribbons, chop up any remaining offcuts and add them to the frying pan with the ribbons.
Nutrition per serving
1760 Kilojoules
Protein32 grams
Fat30 grams
Carbs6 grams
Sugars5 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 5Place asparagus in a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Refresh in iced water. Drain well.
- Step 2 of 5Preheat grill to high. Using an electric mixer, beat egg whites in a large bowl until stiff peaks form. Whisk egg yolks in a separate large bowl until combined. Gently fold in egg whites.
- Step 3 of 5Reserve 1 tbs cheese. Heat 1 tsp oil in a 24cm non-stick frying pan over medium heat. Arrange half the asparagus over base of pan and cook for 1 minute. Sprinkle over half the remaining cheese. Pour half the egg mixture over cheese and cook for 3 minutes or until base is golden. Place under grill for 1 minute or until top is golden. Fold omelette in half (and asparagus crossways) and slide onto plate. Cover to keep warm. Repeat with remaining oil, asparagus, cheese and egg mixture.
- Step 4 of 5Sprinkle reserved cheese over omelettes. Serve with spinach.
- Step 5 of 5Once you have peeled the asparagus into ribbons, chop up any remaining offcuts and add them to the frying pan with the ribbons.