Emily Hartwood This Mary Berry Savoury Soufflé Omelette is a light and airy recipe, which includes separated eggs and a rich Mediterranean vegetable filling. It’s a fluffy twist on a classic lunch, ready in about 40 minutes.
Mary Berry Savoury Soufflé Omelette Ingredients
For the Omelettes
- 4 large eggs, separated
- 30g (1 oz) butter (divided)
- Salt and freshly ground black pepper
For the Filling
- 2 tbsp olive oil
- ½ onion, thinly sliced
- 1 garlic clove, crushed
- 1 courgette (zucchini), sliced
- 1 red pepper, halved, deseeded, and sliced
- 1 x 200g can chopped tomatoes, drained of juice
- 1 tbsp chopped fresh thyme leaves
How To Make Mary Berry Savoury Soufflé Omelette
- Start the filling: Heat the olive oil in a frying pan over medium heat. Add the sliced onion and crushed garlic. Cook gently for 5 minutes, or until the onion is softened but not browned.
- Add vegetables: Add the sliced courgette and red pepper to the pan. Cook for about 2 minutes to start softening them.
- Simmer the stew: Stir in the drained chopped tomatoes and fresh thyme. Season generously with salt and pepper. Simmer the mixture gently for about 20 minutes. The vegetables should be tender and the sauce should be thick, with most of the liquid evaporated. Keep warm.
- Prepare the eggs: While the filling finishes, separate the eggs. Place the yolks in a small bowl and season with salt and pepper. Whisk them lightly with a fork. Place the egg whites in a clean, large bowl. Whisk the whites until they hold stiff peaks (but are not dry).
- Fold: Gently pour the egg yolks into the bowl with the egg whites. Using a large metal spoon, fold the yolks into the whites carefully until just combined. Do not overmix, or you will lose the air.
- Cook the first omelette: Melt half of the butter (15g) in an omelette pan or small frying pan over medium heat. When the butter foams, pour in half of the fluffy egg mixture. Spread it gently to cover the base of the pan.
- Set the base: Cook over gentle heat for about 3 minutes. The bottom should be golden and set, and the top should be puffy but still slightly soft. (Unlike a regular omelette, you don’t stir this).
- Fill and serve: Spoon half of the hot vegetable filling onto one side of the omelette. Carefully fold the other half over the filling. Slide onto a warmed plate.
- Repeat: Wipe out the pan if necessary, melt the remaining butter, and cook the second omelette with the remaining egg mixture and filling. Serve immediately.
Recipe Tips
- Draining tomatoes: It is crucial to drain the juice from the canned tomatoes before adding them to the filling. If the filling is too wet, it will make the delicate soufflé omelette soggy and cause it to collapse.
- Folding technique: Use a metal spoon for folding the eggs. Its thin edge cuts through the foam cleanly, preserving the air bubbles that give the omelette its height.
- Pan size: A smaller pan (approx. 20cm) works best to get a nice thick, fluffy sponge. If the pan is too big, the egg layer will be thin and rubbery.
- Serve immediately: Soufflé omelettes deflate quickly as they cool. Have your plates warmed and your guests ready at the table before you start cooking the eggs.
What To Serve With Mary Berry Savoury Soufflé Omelette
This light dish pairs well with fresh sides.
- Green Salad: A simple vinaigrette dressed salad.
- Crusty Bread: To mop up any tomato juices.
- Sautéed Potatoes: A classic bistro accompaniment.
- Glass of White Wine: A dry Sauvignon Blanc complements the courgette and peppers.
How To Store Mary Berry Savoury Soufflé Omelette
- Serve Immediately: This dish is not suitable for storage. The eggs will lose their texture and volume if reheated.
- Prep Ahead: You can make the vegetable filling up to 2 days in advance and reheat it before making the eggs.
Mary Berry Savoury Soufflé Omelette Nutrition Facts
- Calories: 479kcal
- Protein: 18g
- Carbohydrates: 12g
- Fat: 40g
- Saturates: 16g
- Sugar: 8g
- Salt: 0.8g
Nutrition information is estimated per serving (1 filled omelette).
FAQs
Can I finish it under the grill?
Yes, if the top of the omelette is still too runny for your liking after 3 minutes on the stove, you can place the pan under a hot grill for 1 minute to set the top before filling and folding.
Can I add cheese?
Absolutely. Grating some Gruyère or Cheddar over the filling before folding creates a delicious melting middle.
Why did my omelette go flat?
If you over-mixed the whites and yolks, knocked the air out, or let the raw mixture sit for too long before cooking, it will lose volume.
Try More Recipes:
- Mary Berry Spanish Omelette Recipe
- Mary Berry Mexican Omelette Recipe
- Mary Berry Mushroom Omelette with Ciabatta Recipe
Mary Berry Savoury Soufflé Omelette Recipe
Course: DinnerCuisine: FrenchDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
25
minutesCalories
479
kcalAn airy, cloud-like omelette made by folding whipped egg whites into yolks, filled with a rich Mediterranean tomato and vegetable stew.
Ingredients
4 eggs, separated
30g butter
Filling: 2 tbsp oil, ½ onion, 1 garlic clove, 1 courgette, 1 red pepper, 200g tomatoes (drained), thyme
Directions
- Fry onion, garlic, courgette, and pepper until soft.
- Add drained tomatoes and thyme; simmer 20 mins.
- Whisk egg whites to stiff peaks.
- Fold seasoned yolks into whites.
- Melt butter in a pan; cook half the egg mixture for 3 mins.
- Top with half the filling, fold, and serve.
- Repeat for second omelette.
Notes
- Whisking the egg whites to stiff peaks is the essential step that transforms a dense, standard omelette into a light, fluffy soufflé texture.
- Cooking the filling until almost all the liquid has evaporated ensures the vegetable mixture is rich and concentrated, preventing it from leaking water into the airy eggs.
- Be gentle when sliding the omelette out of the pan; the texture is much more fragile than a standard beaten egg omelette.
