Roast chicken and asparagus soufflé omelette

Roast chicken and asparagus soufflé omelette
  • Serves icon Serves 1
  • Time icon Hands-on time 15 min

This comforting, pillowy soufflé omelette combines leftover roast chicken and glorious spring asparagus into a tasty and thrifty meal for one.

Looking for more meals for one? Or need inspiration for recipes using leftover roast chicken? You’re in the right place.

Nutrition: per serving

Calories
771kcals
Fat
53.7g (24.9g saturated)
Protein
67.6g
Carbohydrates
2.7g (2.6g sugars)
Fibre
2.8g
Salt
2.1g
Calories
771kcals
Fat
53.7g (24.9g saturated)
Protein
67.6g
Carbohydrates
2.7g (2.6g sugars)
Fibre
2.8g
Salt
2.1g

Ingredients

  • ½ bunch asparagus (about 200g)
  • 3 medium free-range eggs, separated
  • 10g parmesan, finely grated, plus extra to serve
  • 15g unsalted butter
  • 70g leftover roast chicken, shredded
  • 20g gruyère or extra-mature cheddar, finely grated
  • Watercress to serve (optional)

You’ll also need

  • 15cm grill-safe frying pan

Method

  1. Heat the grill to hot. Bring a pot of salted water to the boil, cook the asparagus for 2 minutes, then drain and refresh under cold water. Slice in half lengthways, then set aside.
  2. Whisk the egg yolks in a large bowl with the parmesan and a pinch of salt. Put the egg whites in a separate large clean bowl and whisk to soft peaks that flop over when you remove the whisk.
  3. Using a large metal spoon, fold half the whisked egg whites into the egg yolk mixture to loosen, then add the remaining whites and carefully fold together until just combined.
  4. Melt the butter in the frying pan over a medium heat until it starts to foam. Working quickly, put the asparagus in a layer in the base of the pan, then pour over the egg mixture, sprinkle with the chicken and cook for 2 minutes.
  5. Sprinkle the omelette with the grated gruyère/cheddar, then put the pan under the grill until the omelette has puffed up and the cheese has just melted and started to turn golden. Slide a palette knife around the edges of the omelette to loosen, then fold it in half.
  6. Sprinkle with parmesan and top with watercress, if you like.

Recipe By

Troy Willis

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Omelette recipes

Crab soufflé omelette

A truly decadent brunch dish that sees a soft and...

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Marcus Wareing’s omelette Arnold Bennett

This recipe was reputedly created for the eponymous writer whilst...

Save recipe icon Save recipe icon Save recipe

Omelette recipes

Pea, mint and feta omelette

Omelettes are quick to cook and versatile, and this recipe...

Save recipe icon Save recipe icon Save recipe

Smoked salmon soufflé omelette

This omelette recipe makes an impressive change from the traditional...

Save recipe icon Save recipe icon Save recipe

Omelette recipes

Healthy mushroom omelette

This healthy mushroom omelette is ready in just 10 minutes....

Save recipe icon Save recipe icon Save recipe

Soufflé recipes

Twice-baked sweetcorn soufflés

Twice-baked soufflés were super-fashionable in the 1980s, but there’s always...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.