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    Goat's Cheese and Wilted Rocket Soufflè Omelette

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    Goat's Cheese and Wilted Rocket Soufflè Omelette

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes


    • 1 red pepper, deseeded and cut into quarters
    • 3 Waitrose medium Free Range Eggs, separated
    • 1 pack Waitrose Herbs for Pasta, chopped
    • Freshly ground black pepper
    • 15g butter
    • 50g pack Waitrose Organic Wild Rocket
    • 1 pack (approximately 150-175g) Waitrose Select St Chevrier Ash Goat's Cheese, roughly chopped


    1. Preheat the grill. Place the pepper, skin side up, under the grill and cook until the skin blackens. Place in a polythene bag and allow to cool slightly then peel off the skin and cut the pepper into strips.
    2. Beat the egg yolks with 3 tbsp of cold water, then stir in the chopped herbs and black pepper. Whisk the egg whites until stiff, then gently fold into the egg yolk mixture.
    3. Melt the butter in a medium frying pan until foamy, then spoon in the egg mixture.
    4. Cook over a moderate heat for 3-4 minutes or until the underside is golden. Remove from the heat and place under the hot grill for 2-3 minutes until lightly brown.
    5. Place the rocket and pepper strips over the top of the soufflé omelette, then scatter with the goat's cheese. Return to the grill and cook for a further 3-4 minutes until the cheese begins to soften and melt slightly.
    6. Fold the soufflé omelette in half, cut into two and serve immediately.

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    Mediterranean Goat's Cheese Tart- Line a 24cm, 3cm deep loose-bottomed flan tin with 225g ready made shortcrust pastry and bake blind. Roughly chop 1 small yellow and red pepper and 1 red onion, place on a baking tin and drizzle with 2 tbsp olive oil and a chopped garlic clove. Cook under a hot grill until blackened slightly. Place in the bottom of the pastry base and cover with 175g chopped St Chevrier Ash Goat's Cheese and 6 halved cherry tomatoes. Beat 3 eggs with 300ml milk, 3 tbsp double cream and 2 tbsp freshly chopped oregano and pour over the filling. Cook in a preheated oven 190°C, gas mark 5 for 25-30 minutes, until set.


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