Food Friday - Garden Souffle Omelette

Available for over a year

Serves two. Halve the ingredients for an indulgent savoury treat for one 175g Red Leicester Cheese chopped into small cubes 6 large eggs separated 25g butter 2 big handfuls of fresh herbs chopped Salt and freshly ground black pepper The first thing to do is turn on your grill to a medium heat. Now whisk up the egg whites to soft peaks. Add the chopped herbs, a pinch of salt and pepper and half the chopped cheese to the egg yolks and mix thoroughly. Add this yolk mixture to the whisked egg whites and gently fold until it is all mixed evenly. In a large deep omelette pan on a high heat get the butter sizzling then pour the mixture in and turn to a medium heat. Cook for one minute. Now place the omelette pan under the grill and cook until brown on top. Sprinkle in the rest of the chopped cheese, then fold over and slide onto a plate, sprinkle with herbs and serve with a crisp garden salad.