Cheddar and Greek Yoghurt Soufflé Omelette recipe

Name: Cheddar and Greek Yoghurt Soufflé Omelette
Total time: 15 min
Yield: 1 servings
Cuisine: British
Ingredients: 3 Eggs; 2 tbsp Greek Yoghurt; 40g Mature Cheddar Cheese; 1 pinch Salt; to taste Black Pepper

A light, airy omelette enriched with Greek yoghurt and folded through with mature Cheddar for a savoury, tangy finish. It’s a quick, elegant dish that feels special enough for breakfast or a light lunch.

15 min · Medium · British Jump to method

Cheddar and Greek Yoghurt Soufflé Omelette

Ingredients

1 servings

3 Eggs
2 tbsp Greek Yoghurt
40g Mature Cheddar Cheese
1 pinch Salt
to taste Black Pepper

Nutrition	Per serving
Calories	371 kcal
Protein	29 g
Carbohydrates	5.5 g
Fat	26.2 g
Saturated fat	13.3 g
Fibre	0 g
Sugar	4.3 g
Sodium	590 mg

Why this works

A protein-rich, very low-carbohydrate omelette that is filling and suitable for a higher-protein meal, but it is also high in saturated fat and sodium due to the cheddar and added salt.

High-quality protein. Eggs, Greek yoghurt and cheddar provide a substantial amount of complete protein, supporting satiety and muscle maintenance.

Calcium source. The cheddar and Greek yoghurt contribute useful calcium for bone health.

Higher saturated fat and sodium. Mature cheddar and the added pinch of salt push this dish towards a higher saturated fat and sodium profile.

Method

Separate the eggs, placing the whites in a clean bowl and the yolks in a second bowl.
Whisk the egg yolks with the Greek yoghurt, then stir in the grated mature Cheddar, salt and black pepper.
Whisk the egg whites until they form soft peaks, then gently fold them into the yolk mixture to keep in as much air as possible.
Heat a non-stick frying pan over a low-medium heat and pour in the mixture, spreading it evenly.
Cook gently for 2-3 minutes until the base is set, then cover the pan and continue cooking until the top is just set and puffed.
Slide the soufflé omelette onto a warm plate and serve immediately with an extra twist of black pepper if you like.

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