Feta And Sundried Tomato Souffle Omelette

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3 md Eggs; separated
1 tb Water
2 ts Sundried tomato paste
25 g Butter; (1oz)
1/2 200-gram pack feta cheese
3 Sundried tomatoes; roughly cut
4 Black olives; cut
1 15-gram pack fresh basil

Original recipe makes 1



Mix the egg yolks and water. Beat the whites until light and frothy and combine with the yolks. Stir in the tomato paste. Heat the butter in a frying pan, until hot. Pour in the egg mixture and leave to cook until firm at the top edge and soft in the middle. Place the cheese, sundried tomatoes, olives, fresh basil and seasoning on one half of the omelette and fold the other half over to form a lid. Transfer to a plate and serve immediately. NOTES : The feta cheese and sundried tomatoes combine beautifully to make an interesting filling in an omelette.

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