Back in February I was selected to be a Britmums and British Lion Eggs #ShortcutEggspert.
I am afraid to say that my main use for eggs has always been dippy egg, scrambled egg or for use in baking so when we were set a challenge to create a main meal dish using eggs I initially struggled for ideas.
Thankfully British Lion Eggs sent me a recipe book and there were two meals that really jumped out at me – here is the first:
Cheese, Ham and Tomato Souffle Omlette.
Ingredients:
2 large Lion quality eggs, seperated
1 teaspoon wholegrain mustard
15g butter
100g cherry tomatoes, halved
1 slice of cooked ham, cut into strips
25g mature cheddar, grated
salt and pepper
Hubby managed to buy small eggs so I used three instead of two!
- Beat the egg yolks with the mustard and salt and pepper. Whisk the egg whites in a clean bowl until they form soft peaks. Gently fold the whites into the egg yolks.
- Preheat the grill to high. Melt the butter in a medium omelette pan and when sizzling pour in the egg mixture. Cook over a medium heat for 1-2 minutes until the base is golden
- Place the omelette under the hot grill and cook for a further 1-2 minutes until the top is golden. Scatter over the tomatoes, ham and cheese and fold in half. Serve immediately!
I have to admit the I was a little nervous about adding the mustard but it gave it an added kick that was absolutely delicious. A meal that I will certainly be making again!
