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Reference to Homemade Appetizing Cheddar, Broccoli and Red Chilli Soufflé Omelette, Garlic roasted Cherry Plum Tomatoes, Olive Oil

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Cheddar, Broccoli and Red Chilli Soufflé Omelette, Garlic roasted Cherry Plum Tomatoes, Olive Oil

We hope you got insight from reading it, now let's go back to cheddar, broccoli and red chilli soufflé omelette, garlic roasted cherry plum tomatoes, olive oil recipe. You can have cheddar, broccoli and red chilli soufflé omelette, garlic roasted cherry plum tomatoes, olive oil using 11 ingredients and 6 steps. Here is how you do that.

To make an extraordinary Cheddar, Broccoli and Red Chilli Soufflé Omelette, Garlic roasted Cherry Plum Tomatoes, Olive Oil, below are the materials needed:

  1. You need 3 of egg whites, whisked to firm peak stage. You should be able to tip the bowl up!.
  2. Provide 1 of whole egg, 3 yolks, stirred together.
  3. You need A few of broccoli florets, steamed or boiled until al dente then roughly chopped.
  4. You need 1 of Red Chilli, finely sliced.
  5. Prepare 4 oz of Cheddar, or grated.
  6. You need 1 of large knob of butter.
  7. Take of Dried chilli flakes.
  8. Use 1 of Garlic clove, sliced.
  9. Get 1 Handful of Cherry Plum Tomatoes, halved on the diagonal.
  10. Provide of Salt.
  11. You need of Black Pepper.

After preparing the materials, now you are ready to cook your 5-star Cheddar, Broccoli and Red Chilli Soufflé Omelette, Garlic roasted Cherry Plum Tomatoes, Olive Oil by following the procedures below:

  1. Whisk the egg whites to firm peak stage, stir together the whole egg and yolks, slice the red chilli, steam and roughly chop Broccoli and prep the other ingredients..
  2. Heat the grill to medium..
  3. Melt the butter over a low heat in a medium sauté pan. Add a drizzle of Olive Oil to a COLD small sauté pan (this is important due to the low smoke-point of Olive Oil which shouldn’t be heated to a hot heat), place the slivers of garlic and halved tomatoes face down in the oil and heat very gently until the garlic is golden and the tomatoes are lightly softened. Remove from heat once done..
  4. Stir one large spoonful of whisked egg white into the yolks and fold with a large, flat metal spoon to loosen. Pour this mix into the whisked egg whites along with 2/3 of the grated cheddar, chilli and broccoli. Fold gently together and once combined pour into the bubbling melted butter in the medium sauté pan. Give a gentle shake to spread the mixture to the edges but don’t spread with a spoon or the air will be squashed out..
  5. Cook over a low heat until the bottom is set and, when the edge gently lifted, is browning. Sprinkle the Omelette with some dried Chilli drakes and the red the remaining grated Cheddar. Place under a medium grill until set and golden..
  6. Slide onto a plate, pour the garlic and tomatoes onto one half and fold over. Drizzle with a little Olive Oil..

Add broccoli and season with salt and pepper. Place the broccoli florets into a pan of boiling salted water and boil for four minutes. Heat the olive oil in a wok, add the chilli and garlic and stir fry for one minute. Put the broccoli onto a shallow oven tray, toss in some light olive oil and season with salt. I really want to taste the peppers so I normally don't add any onions just some garlic & cheese to this sandwich.

Recipe : Cheddar, Broccoli and Red Chilli Soufflé Omelette, Garlic roasted Cherry Plum Tomatoes, Olive Oil

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