Day 6. Soufflé Omelette (with more of the wild garlic pesto)
A handful of crumbled and finely grated cheeses, a mix of soft goats or feta, parmesan and comte or gruyere if you have any - I used some crumbled soft goats and pecorino
A few soft herbs
A blob of pesto
A knob of butter
Heat the grill to high and put a non stick frying pan on to heat.
Separate the eggs into 2 medium bowls then whisk the whites to stiff peaks.
With a fork gently mix the cheeses and pesto into the yolks with a pinch of salt and black pepper.
Turn the heat up to high and melt the butter in the frying pan.
Gently fold the whites through the yolk mix in 2 batches til just combined, not smooth - it’s fine to see lumps of white.
Tip into the pan and cook for exactly 1 minute on high.
Place about 3 inches beneath the hot grill for exactly 1 more minute.
Tip onto a plate, scatter over the herbs, and a bit more Parmesan.
If you haven’t got pesto stir the herbs through the yolks with the cheese instead.
Would be great with smoked flaked fish, salad leaves and a blob of creme fraiche.
If you keep a bowl of mixed picked soft herb leaves you’re much more likely to use them, as a salad or ready to chop. Mine is parsley, basil, dill and a bit of coriander and mint 🤗