Recipe Pumpkin souffle omelettes : Practical and Delicious

Recipe Pumpkin souffle omelettes : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pumpkin souffle omelettes. You are currently reading Recipe Pumpkin souffle omelettes : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Pumpkin souffle omelettes requires 10m, cook 35m and serve 4. Caution: allergy Contains gluten, soy, sesame, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

8 Ingredients

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  800g butternut pumpkin, deseeded, peeled, coarsely chopped
  
  
  


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  4 eggs, at room temperature
  
  
  


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  1/3 cup fresh chives, loosely packed, finely chopped
  
  
  


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  2 egg whites, at room temperature
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  Vegetable oil, to grease
  
  
  


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  4 thick slices crusty Italian bread, toasted, to serve
  
  
  


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  Chive sprigs, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat grill on high. Cook pumpkin in a medium saucepan of boiling water for 10 minutes or until tender. Drain well. Return pumpkin to pan and use a potato masher or fork to mash until smooth. Set aside for 15 minutes to cool slightly.
  
  
  


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  Step 2
  
  
  
  
  Place the whole eggs in a large bowl. Use an electric beater to whisk eggs until thick. Add the mashed pumpkin and chopped chives. Use a large metal spoon to gently fold the mixture.
  
  
  


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  Step 3
  
  
  
  
  Place the egg whites in a large, clean, dry bowl. Use an electric beater to whisk the egg whites until soft peaks form. Use a large metal spoon to gently fold the egg whites into the pumpkin mixture, in 2 batches, until combined. Season with salt and pepper.
  
  
  


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  Step 4
  
  
  
  
  Brush a small non-stick frying pan (14cm base measurement) with oil to lightly grease and heat over medium-high heat. Pour a quarter of the egg mixture into the pan and cook, uncovered, for 3-4 minutes or until golden underneath. Place frying pan under preheated grill, about 5cm from heat source, and cook for 3 minutes or until omelette is golden on top and just cooked through. Transfer to serving plate and cover with foil to keep warm. Repeat with remaining mixture in 3 more batches, greasing pan lightly with oil before cooking each omelette.
  
  
  


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  Step 5
  
  
  
  
  Serve omelettes immediately on toasted bread, topped with chive sprigs.
  
  
  

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