If you’re bored of having the same thing every breakfast, we have the ultimate fix!
Why not try out our Vegetable and Mint Soufflé Omelettes for your next morning meal.
Made with Corn Thins, they are remarkably easy and hit all your nutritional goals early in the day.
I don’t know about you, but I’d vote for these over the same old cereal fix.
Ingredients
Made from popped grains, Corn Thins slices have the taste of popcorn in every bite. Perfect as an after-school snack on their own or with the kids’ favourite toppings. Visit www.cornthins.com
TIP: Whisking the egg whites first aerates the mixture, giving soufflés a light, fluffy texture.
Method
Whisk egg whites in a large bowl until stiff peaks form (see Tip). Lightly whisk egg yolks in a medium bowl. Using a large metal spoon, gently fold egg yolks into egg whites, taking care not to knock out too much air from egg whites.
Lightly spray a heated large frying pan with oil over a medium heat. Dollop ½ cup of mixture into frying pan and gently form into a round the same size as a Corn Thin. Cook for 2 mins, or until egg starts to set. Turn carefully.
Cook for a further 1 min, or until cooked. Transfer to a plate. Repeat with remaining egg mixture to make four omelettes in total.
Place zucchini, asparagus, broad beans and mint in a medium bowl. Whisk oil and lemon juice together in a small bowl. Add someto the vegetables, toss gently to combine. Season with salt and pepper.
Arrange omelettes on Corn Thins. Top with zucchini mixture and crumbled feta. Drizzle over remaining dressing.
