Soufflé Omelette & Flapjacks with Jam
Made for mornings with slow starts, cozy chats, and delicious food!
Ingredients:
- 3 free-range eggs, separated
- sea salt and freshly ground black pepper, to taste
- 1 T butter
- 60 g Grana Padano cheese, grated, plus extra for serving
- 100 g Oak Smoked Trout Ribbons
- Plain Medium Fat Cream Cheese
- Fresh Chives, chopped
How To Make Soufflé Omelette
- Whisk the egg yolks and whites in separate bowls.
- Fold half the whites into the yolks, then fold in the remaining whites.
- Season to taste.
- Heat the butter in a medium frying pan.
- Spoon in the egg mixture, cover with a lid and cook over low heat for 3 minutes.
- Sprinkle over Grana Padano cheese and gently fold over using a spatula.
- Sprinkle over more cheese.
- Serving suggestion: serve with Oak Smoked Trout Ribbons, Cream Cheese and chopped chives.
Ingredients:
- Chocolate Chip Flapjacks
For the Raspberry Chia Jam:
- 460 g raspberries
- 4 T Woolworths chia seeds
- 4 T water
How To Make Choc Chip Flapjacks with raspberry chia jam
- To make the raspberry chia jam, place all the ingredients in a small saucepan and blend using a hand-blender.
- Warm through over a medium heat for 3 minutes, then set aside for 15 minutes to thicken slightly.
- Warm up the Chocolate Chip Flapjacks.