Souffle Broccolini Omelette

There are so many reasons to fall in love with broccolini! It’s a cruciferous vegetable that has a flavor that’s similar to broccoli but has a milder taste. The texture is also slightly softer, which makes it perfect for those who don't like the bite of raw broccoli! Try making this vegan broccolini recipe.

INGREDIENTS

½ bunch broccolini, larger stalks halved lengthways.

6 eggs, separated

¼ cup (60ml) pure cream

2tbs extra virgin olive oil

½ cup Paris Creek cheddar, coarsely grated

½ cup fresh ricotta (we used buttermilk ricotta)

½ bunch English spinach, leaves separated

Finely grated zest of 1 lemon

Finely grated parmesan to serve

DIRECTIONS

Whisk egg whites in a bowl until stiff peaks form. Whisk egg yolks, cream and ½ teaspoon each salt and pepper in a separate bowl. Add egg whites and fold through to combine.

Working in 2 batches, heat 1 tablespoon of oil in a 18cm non-stick frypan over high heat. Add half the broccolini slices, cover and cook for 30 seconds to soften slightly. Pour over half the egg mixture, scatter with half the grated cheese and arrange ½ the English spinach across the omelette. Cook, without disturbing, for 2 minutes or until just cooked. Spoon and dollop ¼ cup ricotta over one side of the omelette then use a spatula to fold over.

Transfer to a plate, scatter with zest, parmesan, and salt and pepper and serve immediately.

Recipe and styling @s.coutts , Photography @eskymo11 , Designer @Josie_a_smith

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