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Souffléd Avocado Omelette |
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| Serves 2 |
Prep 5 mins |
Cooking 10 mins |
Easy |
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Ingredients |
3 medium eggs, separated
1 tbsp milk
2 tbsp chopped fresh parsley (save some for decoration)
2 tbsp olive oil
1 avocado, halved, stoned,sliced
juice of 1/2 lemon
tomato salad to serve
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Place the egg whites in a
large bowl and whisk to soft peaks. Place the egg yolks in
a separate bowl with the milk and the parsley. Season and
beat together. Add a quarter of the whites to the yolks
and gently stir. Fold in the remaining egg whites.
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Preheat the grill to high.
Heat the oil in a 20cm non-stick oven-proof frying pan.
Add the egg mixture and cook for 2-3 mins until lightly
set. Place under the grill for 1-2 mins to cook the top.
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Lay the avocado slices over
one half of the omelette and squeeze over the lemon juice.
Fold over the other half and sprinkle with some more
parsley and a tomato salad.
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Serve with new potatoes or
bread.
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DAILY
DINNERS 
