Breakfast
Souffle omelette with asparagus and wild garlic
Posted On January 16, 2020 By Kathryn
A souffle omelette is an entirely different eating experience to a normal one. They are utterly decadent and melt in the mouth. This recipe serves 4 but I just make two big omelettes. It’s easier! When wild garlic is not in season , substitute with rocket or spinach.
Photography by Catherine Frawley
Recipe written for Vegetarian Living Magazine
Ingredients
4 large free range organic eggs separated
150g mascarpone cheese
75ml double cream
50g wild garlic
150g asparagus, shaved with a potato peeler
parmesan cheese to garnish
salt and pepper
butter for cooking
Method
- Measure the mascarpone cheese into a bowl with the egg yolks, along with the double cream, 30g of chopped wild garlic and a generous pinch of salt and pepper. Whisk together until smooth. In a seperate bowl, beat the eggs whites until stiff. Very gently fold into the yolk mixture.
- Place a medium non stick pan on a high heat and melt a generous knob of butter. Firstly place a layer of asparagus shavings and wild garlic int the pan and then cover with half the batter. Spread out and cook for 4-5 minutes, and then use a rubber spatula to gently fold the omelette in half (if this isn't happing easily, give the omelette a few more minutes cooking time). Cook for a further 2-3 minutes and serve immediately with parmesan shavings and some wild garlic to garnish.