Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Breakfast & Brunch » Souffle Omelette With Mediterranean Vegetables

Souffle Omelette With Mediterranean Vegetables

Author: Karon Grieve Published : October 2018

Recipe
souffle omelette pin image
souffle omelette with mediterranean vegetables pin image
souffle omelette pin image

Light as air and super easy to make, this souffle omelette is packed with amazing flavours of spinach, garlic, kale and tomatoes. The perfect breakfast, brunch or lunchtime feast and oh so healthy too.

kale and spinach souffle omelette with fork on plate

Why this recipe works so well

  • Unlilke a standard souffle, a souffle omelette is super easy to make
  • Light as a cloud the omelette encases a mixture of Mediterranean flavours that is delicious and strong and pairs perfectly with the lightness of the casing
  • This is smart enough for a lunch with friends round and easy enough to just whip up for your own weekend breakfast too
  • Packed with protein and low carb. This souffle omelette is ticking all the healthy eating boxes too!

I love souffle style omelettes, just making an omelette puffy makes it feel more filling, more of a main dish rather than something quick and easy thrown together at the last minute.

For me, the fact that it is all puffed up makes it look more polished, finished off, more of an event. The puffiness also gives it an airy lightness which is completely different from a normal omelette.

whisking egg whites for omelette

Ingredients for this souffle omelette

  • Eggs are the star of the show in any omelette, try to get free-range eggs if possible. I have used 2 large eggs
  • For the greens I’ve gone for a mix of spinach and kale. Do remember to remove any thick ribs on the kale, you just want the leaves here
  • Ripe tomatoes and basil for that Mediterranean taste of sunshine
  • And onion and garlic for their depth of flavour.

Alternative ingredients

You can use frozen spinach for this omelette recipe. Just make sure to thoroughly defrost it and squeeze out the water first before cooking.

Don’t like kale? Then miss it out entirely or substitute some savy cabbage or spring greens instead.

finished souffle omelette on plate

How to make this souffle omelette

Don’t worry that this is going to take a lot longer than your usual omelette, if your oven is preheated then it is just a case of putting the pan in there and doing some clean up while the oven works its magic.

  • Saute onion for 2 minutes then add garlic for another couple of minutes
  • Add tomatoes, greens, a tablespoon of water and salt and pepper to season the mix
  • Lower the heat, cover and cook for 5 minutes. Then remove from the pan and keep warm on a plate while you make the omelette itself.
  • Separate eggs and whisk egg whites to soft peaks then carefully fold in the egg yolks
  • Add oil to the pan you used earlier and pour in your omelette mixture and cook for about 2 minutes
  • Add your pre-cooked veggies and the fresh basil and pop the pan into the preheated over for 5 minutes
  • The souffle omelette will fluff up beautifully, once out of the oven fold over and serve immediately
top down shot of omelette on table with pan and bowl with whisk behind

You can make this veggie packed souffle omelette really easily and quickly but it does look better than your usual flat omelette on the plate I feel. I guess you’d call it plate appeal and that works for me.

How many does this recipe serve

This is a souffle omelette for just one person. i cook a lot of meals just for myself and know a lot of folks are on the look out for solo recipes.

Want to feed more? Then just multiply the ingredients to suit the number you are catering for.

How to serve a souffle omelette

Serve this very simply as it is for a super healthy keep-you-going sort of breakfast.

Add a side salad and serve this for brunch or lunch.

Need a bigger meal, then throw in a baked potato or chips and to hell with the healthy side, just enjoy!

larder links

Looking for more great egg based recipes? Then check these out before you go;

Spinach frittata with feta and mint

Huevos Rancheros (baked Spanish eggs)

Sage and goat’s cheese frittata

Simple spinach frittata

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
kale and spinach souffle omelette with fork on plate

Souffle Omelette With Mediterranean Vegetables

Karon Grieve
This deliciously light omelette is super easy to make and quick too
No ratings yet
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, brunch, lunch
Cuisine Mediterranean
Servings 1 person
Calories 226 kcal

Ingredients
 

  • 1 cup kale remove hard ribs/stalks
  • 2 cups spinach
  • 2 tomatoes
  • 1 clove garlic minced
  • 1 tbsp onion chopped
  • 1 tbsp basil fresh
  • 2 eggs
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 180C
  • Saute onion for 2 mins then add garlic for 2 mins
  • Add tomatoes, greens, 1 tbsp water and seasoning
  • Lower heat, cover and cook for 5 minutes
  • Remove from pan and keep warm on a plate
  • Separate eggs and whisk egg whites to soft peeks
  • Carefully fold in broken egg yolks
  • Add 1 tsp oil to the pan you used easlier and pour in the egg mixture and cook for 2 minutes
  • Add cooked veggies and fresh basil, and cook in the oven for 5 minutes
  • Remove from oven, fold the souffle omelette and gently tip on to a plate

Notes

If you are using frozen spinach for this recipe defrost thoroughly and squeeze out as much liquid as possible so it doesn’t make your omelette sloppy
This recipe serves 1 person, just multiply ingredients to suit

Nutrition

Calories: 226kcalCarbohydrates: 20gProtein: 18gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 327mgSodium: 211mgPotassium: 1401mgFiber: 5gSugar: 8gVitamin A: 14950IUVitamin C: 133mgCalcium: 245mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Breakfast & Brunch, Meals For One, Vegetarian Recipes

« Quick And Easy Low Carb Fish Pie Recipe (+Video!)
Auld Alliance Apple Tarts With Whisky Glaze »

Comments

  1. Dr. Ron Schutte says

    July 6, 2020 at 10:00 pm

    I was looking for a fast easy to prepare side dish. Your receipt abouve was perfect. I love the look and the taste
    it was easy and perfect and even my little ones like it. The 7 adults devoerdit and all were trying to get more.
    You’ve out done yourself thank you.

    Reply
    • Karon Grieve says

      July 8, 2020 at 5:44 pm

      So glad you enjoyed this recipe so much.
      K

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 10

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required