Brunch is a special meal on the weekends, where you actually have time to put together something a little more meaningful and dine with your family and friends. Â One pan egg dishes are a simple, but delicious way to prepare a meal without too much work and this recipe for Souffle Omelette with Feta & Basil is just that. Â The combination of ingredients are mildly delicious and the feta as it heats in the oven becomes softer in flavor and pairs nicely with the fresh basil.
I like my Souffle Omelette with fresh greens, Â sausage patties and/or fresh fruit, but you can always eat this all by itself for a satisfying meal. Â Serve this right out of the skillet for a fun family style presentation and you can double the recipe for larger groups, just increase the size of your skillet.
Ingredients
4 eggs, divided
3 tablespoons parmesan cheese
1 tablespoon butter
3 ouunces feta cheese, crumbled
5 basil leaves, sliced
salt
pepper
olive oil
(Serves 2-3)
To Prepare:
1. Â Preheat the oven to 425 degrees. Â Separate the egg yolks from the whites. Â Place the whites in a stand mixer and beat until firm peaks, about 4 minutes.
2. Â Whisk the egg yolks with the Parmesan cheese. Â Then, add the yolk mixture to the whipped whites and fold together with a rubber spatula.
3. Â In a 9-inch skillet, add 1 tablespoon butter over medium heat, allow the butter to melt. Â Then, add 2/3 of the egg mixture. Sprinkle the crumbled feta on top, followed by 3/4 of the fresh basil. Â Turn off the heat.
4. Â Dollop the last 1/3 of the egg mixture on top of the feta and basil and place the skillet in the oven to bake for 10-15 minutes. Â Then, turn the broiler on and broil the top just until golden brown, about 30 seconds. Â Remove the Souffle Omelette from the oven.
5. Â Drizzle the Souffle Omelette with good olive oil and a sprinkling of salt and pepper. Â Top with the remaining basil. Â Enjoy!
