Roast chicken and asparagus soufflé omelette
- April 2021
- Serves 1
- 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.
- 53.7g (24.9g saturated)
- 2.7g (2.6g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle with parmesan and top with watercress, if you like.
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