Photo: Mockup Graphics
Artichoke & roasted red pepper soufflé omelette
8 ingredients
15 min + 10 min
Serves 4
openrecipes
Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing
Estimated Nutrition (whole recipe, rough)
479
Calories
18g
Protein
40g
Fat
16g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 eggs , separated
- 2 whole eggs
- ½ can artichoke hearts , drained, quartered if whole
- 1 whole roasted pepper from a jar or can drained, patted dry and roughly chopped
- 50g vegetarian Parmesan-style cheese
- 10 large basil leaves , shredded
- 1 tbsp butter
- 1 tbsp extra virgin rapeseed or olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes