Autumn Baked Apple Oats
Autumn is truly with us and new-season crisp apples abound. Turn your morning oa...
Prep 10 mins
Cooking 30 mins
Start your day the right way – with a breakfast packed with good-for-you veggies and loads of protein to keep you going all day. Our light and airy soufflé omelette is the answer. We’re suggesting it for breakfast, but add a leafy green salad and it makes a pretty fine lunch or light supper too!
Fry the red and yellow pepper in a generous glug of olive oil in a non-stick frying pan until soft. Season with Natural Herbs & Spices Everyday Seasoning to taste, then spoon out peppers and set aside. Add the button mushrooms along with another glug of oil if needed to the same pan and fry until cooked through. Add the spinach for the final minute of frying. Season to taste with Natural Herbs & Spices Everyday Seasoning.
Separate egg yolks from egg whites. Use a handheld electric whisk to whisk the egg whites to soft peak stage (i.e. white and very foamy, with peaks that fold over ever so slightly when the whisk is lifted). Whisk the egg yolk well and season with a few shakes of Natural Herbs & Spices Everyday Seasoning. Use a spatula to lightly fold the egg yolks into the foamy egg whites, taking care to preserve as much of the air as possible.
Add a smidge of olive oil to a non-stick pan, spoon in a quarter of the egg mix into it and fry. Once the bottom is golden, spoon veggies onto half of the omelette and fold over other half. Serve topped with micro herbs and a very generous grating of pecorino cheese. (This recipe serves four people. If you want to make an omelette for only one person, use just two eggs and reduce the amount of veggies.)
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za