Asparagus Omelette Soufflé
This omelette soufflé is a light and fluffy breakfast bursting with fresh spring ingredients like asparagus, green onions and optional creamy tart goat cheese.
Servings: 2 servings
Ingredients
- 3 eggs yolks and whites divided
- 1/4 cup Silk protein nutmilk
- 2 ounces goat cheese divided, (optional - see note)
- salt & pepper
- 1/2 tablespoon extra virgin olive oil
- 4 spears asparagus thinly sliced or shaved with vegetable peeler
- 1 green onion thinly sliced lengthwise
Instructions
- Whisk the egg yolks, Silk protein nutmilk, 1 ounce of the goat cheese (if using), salt and pepper in a large bowl until combined and smooth.
- Beat the egg whites with a handheld or stand mixer until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture until combined.
- Place the olive oil in an 8 inch pan or cast iron skillet over medium heat. Once hot, lay the asparagus and green onions in the pan all facing the same direction and let cook for 1 minute.
- Pour the egg mixture on top and cook until puffed and golden on the bottom, about 5-7 minutes.
- If using, crumble the remaining 1 ounce of goat cheese on top and then carefully fold one side of the omelette over using a large spatula.
- Remove from pan, garnish with micro greens and sea salt. Serve warm.
Notes
Goat cheese is optional if dairy isn't an issue for you. It can easily be omitted or replaced with a cheese substitute of your choice.
Nutrition
Serving: 1SERVING | Calories: 314kcal | Carbohydrates: 8g | Protein: 28g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 386mg | Sodium: 435mg | Fiber: 3g | Sugar: 3g