Photo of Vegetable soufflé omelettes by WW

Vegetable soufflé omelettes

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


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


1 medium, finely chopped

Red capsicum

1 small, finely chopped

Green shallot(s)

2 individual, finely chopped


8 medium, separated

Reduced fat oil spread

20 g

Oil spray

1 x 3 second spray(s)


  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.