Photo of Vegetable soufflé omelettes by WW

Vegetable soufflé omelettes

4 - 9
PersonalPoints™ per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Fluffy omelettes encase colourful, good-for-you vegies for a fast meal.

Ingredients

Swiss cheese

60 g, (1/2 cup) grated

Canned corn kernels in brine, rinsed, drained

125 g

Orange sweet potato (kumara)

200 g, finely chopped

Zucchini

1 medium, finely chopped

Red capsicum

1 small, finely chopped

Green shallot(s)

2 individual, finely chopped

Egg(s)

8 medium, separated

Reduced fat oil spread

20 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Boil the sweet potato for 5 minutes or until just tender. Drain. Cover to keep warm.
  2. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook the zucchini, capsicum and shallot, stirring, for 4 minutes or until softened. Add the sweet potato and corn and cook, stirring, for 2 minutes. Transfer to a bowl and cover to keep warm.
  3. Lightly beat egg yolks with 2 tablespoons water in a large bowl until combined. Season with salt and pepper. Using electric beaters, beat the egg whites in a large clean, dry bowl until soft peaks form. Fold the egg whites into the egg yolk mixture in 2 batches.
  4. Preheat grill on high. Melt half the spread in the same pan over medium heat. Pour half the egg mixture into the pan. Cook for 3 minutes or until browned underneath. Place pan under grill and cook 2 minutes or until the top is just set.
  5. Spoon half the vegetable mixture over one half of the omelette, sprinkle with 2 tablespoons cheese. Fold omelette over and slide onto a plate. Cover to keep warm. Repeat with the remaining spread, egg mixture and vegetable mixture to make two omelettes. Cut the omelettes in half. Sprinkle with remaining cheese and serve.

Notes

SERVING SUGGESTION: Salad leaves.