Watch: the fluffiest asparagus soufflé omelette

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Watch: the fluffiest asparagus soufflé omelette

Discover the secret to the fluffiest omelette. It’s easier than you think!


Separate 3 large free-range eggs. Place the egg yolks, 3T cream, salt and pepper in a bowl and whisk to combine. In a separate bowl, whisk the egg whites until the stiff peak stage. Carefully fold the egg whites into the egg yolk mixture.

Halve 50g asparagus spears and fry in a little olive oil in a non-stick pan over medium heat. Spoon over the egg mixture, and cook for 3 minutes. Top with 1/3 cup ricotta and fold over to enclose. Season with pepper and a few gratings of parmesan.

Serve with fresh basil leaves.

Buy two punnets of asparagus for R50 at now.

While stocks last. Woolworths T&C apply.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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