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Baked Souffle Omelette

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Ingredients
  Butter 1 Ounce
  Cornflour 1 Ounce
  Milk 1⁄2 Pint
  Cheese 1 Ounce, grated
  Made mustard 1⁄8 Teaspoon
  Eggs 4
  Tomatoes 4
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Bake the tomatoes cut in halves.

MAKING
2. In a saucepan prepare a sauce with the butter, cornflour and milk.
3. Add salt, pepper, grated cheese and mustard.
4. Add the egg yolks and fold in the stiffly beaten egg whites.
5. Into a 5-inch souffle dish or 1. 1/2 pint pie dish place the mixture and bake until set and lightly browned - about 20 minutes in a moderately hot oven (375°F -Gas Mark 5).

SERVING
6. To serve garnish the dish with baked tomatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Stir Fried
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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4.188235
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 236 Calories from Fat 136

% Daily Value*

Total Fat 15 g23.5%

Saturated Fat 7.8 g39.2%

Trans Fat 0 g

Cholesterol 240.2 mg80.1%

Sodium 246.4 mg10.3%

Total Carbohydrates 15 g5%

Dietary Fiber 1.6 g6.2%

Sugars 6.8 g

Protein 11 g22.3%

Vitamin A 31.6% Vitamin C 26%

Calcium 16% Iron 7.5%

*Based on a 2000 Calorie diet

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Baked Souffle Omelette Recipe