SOUFFLÉ OMELETTE WITH SMOKED HONEY-GLAZED HAM, SMOKED STANFORD CHEDDAR & PAN-FRIED FIELD MUSHROOMS

INGREDIENTS

• 3 large eggs
• salt and freshly ground black pepper, to taste
• 50g smoked honey-glazed ham, thinly sliced
• 50g smoked Stanford cheddar, grated
• 50g field mushrooms, sliced and pan-fried
• 1 ripe avocado, sliced
• a handful of crispy pea shoots, for garnish
• butter or oil for the pan

INSTRUCTIONS

1. Preheat your oven to 180°C.
2. Prepare the eggs: separate the eggs, placing the whites in one bowl and the yolks in another. Add a pinch of salt to the egg whites. Place the egg whites in a Magic Mix or Robot Coupe blender and process until they are fluffy and airy, forming stiff peaks. Add the yolks to the blender and pulse gently to combine without deflating the whites. Season with salt and freshly ground black pepper to taste.
3. Cook the omelette: heat a non-stick pan over low heat. Add a small amount of butter or oil to coat the pan. Pour the aerated egg mixture into the pan, spreading it evenly. Cook gently for about 3 minutes, until the omelette is half-set and the bottom is lightly golden.
4. Bake the omelette: transfer the pan to the preheated oven and bake for another 3 minutes, allowing the omelette to cook through while maintaining its light and fluffy soufflé texture.
5. Add the fillings: remove the pan from the oven and place the smoked honey-glazed ham, smoked Stanford cheddar and pan-fried field mushrooms on one half of the omelette.
6. Return the pan to the oven for another 2-3 minutes, until the cheese has melted.
7. Fold the omelette: remove the pan from the oven. Using a non-stick spatula, gently release the sides of the omelette and fold it over to cover the filling. Carefully turn the omelette onto a serving plate.
8. Garnish and serve: garnish the soufflé omelette with freshly sliced avocado pear and a sprinkle of crispy pea shoots. Serve immediately, enjoying the light, airy texture and rich flavours.