Monday, November 21, 2016

Three Cheese and Crab Souffle Bomb - sorry Omelette

Sorry for the radio silence, the last few months have been crazy, we moved...well we bought a house, THEN we moved, and now we are trying to renovate it while we are living here - crazy times.

And now I have a kitchen that is mine, MINE! And all my geekery and gadgets are slowly being unpacked and loved again - we have been in a month, there are still a few boxes to go, I will be fully unpacked by Xmas...hopefully!

Meanwhile, the last few months, weight is still coming off, albeit very slowly, with stalls lasting longer than I would like (not helped by small servings of crap food choices, and too much booze.)

This last weekend saw lots of cooking, and I enjoyed it again, but I have a bucket load of eggs to use up, so Sunday night I decided a souffle was in order....but I can't find my ramekins, so a souffle omelette was what we were going to get!

Without further ado, I give you my Three Cheese and Crab Souffle Omelette!


5 large eggs
50 grams mature Cheddar, finely grated
50 grams Parmesan cheese, finely grated
50 grams Gruyère, finely grated
15 grams butter
salt and freshly milled black pepper
100 grams fresh or canned (and drained) white crab meat
Finely chopped parsley, to serve

  1. Separate your eggs and place the whites in a very very clean mixing bowl, I love my Kitchenaid and am loving any excuse to get it going again! Beat on a medium speed until still peaks form.
  2. Whisk the egg yolks in a separate bowl seasoned with salt and pepper.
  3. Heat a large ovenproof frypan over low heat, heat your grill (you will need this in a few minutes)
  4. Carefully fold the egg yolks into the egg whites, together with all of the cheddar and half of the parmesan cheese
  5. Melt the butter in the frypan and tip in the egg mixture, use a spatula or spoon to gently spread around the pan and to loosen the sides inwards, sprinkle the remaining cheese and crab meat over the top, and allow to cook on a medium heat for 3-5 mins.
  6. Transfer the pan under your grill and cook on high about 8-12cms away from the heat for 1-2 mins until brown and the cheese has melted and oozey.
  7. To serve, sprinkle with the parsley and eat while it is hot!
Serves 2-3 people (well, one Hussyband, me, a bit for the cat - did I mention we got a cat?, and there were still leftovers this morning for breakfast!)

This works out about 300 calories per serving, with about 22 grams of protein and sod all carbs! A great (treat) for a Sunday night dinner. Or any meal really.

Bon appetite!

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