Donna Hay’s spinach souffle omelette

Enjoy a little bit of fancy delicious puff without much effort with this super-easy one-pan souffle omelette.

donna hay spinach souffle omelette
Con Poulos

SERVES 2

200g baby spinach leaves, blanched and finely chopped
2 tbsp chopped dill leaves
2 tbsp chopped flat-leaf parsley leaves
4 eggs, separated
60ml milk
40g finely grated parmesan, plus extra to serve
sea salt and cracked black pepper
1 tbsp extra virgin olive oil
toasted wholegrain bread, to serve

1. Place the spinach, dill, parsley, egg yolks, milk, parmesan, salt and pepper in a bowl and mix to combine.

2. Place the egg whites into a clean bowl to whisk until soft peaks form. Fold the egg whites through the spinach mixture.

3. Heat a frying pan over medium heat. Add the oil and omelette mixture and cook for 4-5 minutes or until just set. Fold over and cook for a further 2 minutes.

4. Sprinkle the souffle omelette with extra parmesan and serve with toasted wholegrain bread.

Now buy the book with £6 off

donna hay recipes everyday freshEveryday Fresh: Meals in Minutes by Donna Hay will be published by Fourth Estate on 15 October, price £20. To order a copy for £14 until 25 October go to whsmith.co.uk and enter the code YOUHAY at the checkout. Book number: 9781460758120. Terms and conditions: whsmith.co.uk/terms