Home
Recipes

Lemon-and-tomato pasta

Great value

Lemon-and-tomato pasta

20 minutes

Stroopwafels

Stroopwafels

20 minutes

Broad bean-and-pancetta soup

Italian recipes

Broad bean-and-pancetta soup

20 minutes

Tahini wraps

Snack recipes

Tahini wraps

30 minutes

Bakery-style banana bread

Bread recipes

Bakery-style banana bread

65 minutes

Cape Malay-style chicken sloppy joes

Chicken recipes

Cape Malay-style chicken sloppy joes

20 minutes

Lamb-and-brinjal mince

Lamb recipes

Lamb-and-brinjal mince

1 hour

Pickled red cabbage slaw

Cabbage recipes

Pickled red cabbage slaw

5 minutes

Tempura eggs

Breakfast recipes

Tempura eggs

10 minutes

Easy hummus – two ways

Chickpea recipes

Easy hummus – two ways

45 minutes

Leek-and-potato frittata

Brunch recipes

Leek-and-potato frittata

40 minutes

Cheesy souffle omelette

Breakfast recipes

Cheesy souffle omelette

15 minutes

Load more

Cheesy souffle omelette

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

10 free-range eggs, separated
40 g blue cheese
60 g mature Cheddar, grated
60 g provolone, sliced
20 g chives, chopped
2 t hot English mustard
4 T cream
sea salt and freshly ground black pepper, to taste
2 T olive oil

Method

1. Preheat the oven to 200°C. Whisk the egg whites until soft peaks form.

2. Toss the cheeses, chives, mustard, cream and seasoning into the egg yolks and whisk. Gently fold the egg whites into the egg yolk mixture until just combined.

3. Heat a pan and add the olive oil. Gently spoon the fluffy egg mixture into the hot pan and cook over a medium heat until the bottom of the omelette is golden brown. Transfer the pan to the oven and bake for 10 minutes, or until cooked through and golden brown on top. Serve with crispy bacon and more cheese if you desire.

Find more egg recipes here.

Photograph: Willow Tucker