Souffle Broccolini Omelette

Souffle Broccolini Omelette


½ bunch broccolini, larger stalks halved lengthways.

6 eggs, separated

¼ cup (60ml) pure cream

2tbs extra virgin olive oil

½ cup Paris Creek cheddar, coarsely grated

½ cup fresh ricotta (we used buttermilk ricotta)

½ bunch English spinach, leaves separated

Finely grated zest of 1 lemon

Finely grated parmesan to serve



Whisk egg whites in a bowl until stiff peaks form. Whisk egg yolks, cream and ½ teaspoon each salt and pepper in a separate bowl. Add egg whites and fold through to combine.

Working in 2 batches, heat 1 tablespoon of oil in a 18cm non-stick frypan over high heat. Add half the broccolini slices, cover and cook for 30 seconds to soften slightly. Pour over half the egg mixture, scatter with half the grated cheese and arrange ½ the English spinach across the omelette. Cook, without disturbing, for 2 minutes or until just cooked. Spoon and dollop ¼ cup ricotta over one side of the omelette then use a spatula to fold over.

Transfer to a plate, scatter with zest, parmesan, and salt and pepper and serve immediately.

Recipe and styling @s.coutts , Photography @eskymo11 , Designer @Josie_a_smith 


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To Add Individual Products Please Select From Below
Lemons 1kg
$19.95 per kg 
English Spinach bunch
$5.95 per each 
Organigrow<br>Eggs Dozen 700g
$2.28 per 100g 
Barambah<br>Pure Cream 200ml
$2.88 per 100g 
Broccolini bunch
$7.95 per each 
Vannella<br>Fresh Ricotta 375g
$1.57 per 100g 
Symons<br>Organic Cheddar 200g
$49.75 per kg 
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