Breakfast Menu - Bush Tucker Souffle Omelette

A light puffy souffle omelette, featuring akudjura (bush tomato) and mountain pepper leaves, fresh tomatoes, yoghurt and fresh julienned mountain pepper leaves. Served with a side of sesame and aniseed myrtle melba toast drizzled with honey. Enjoy the breakfast with fresh juices, lemon myrtle and ginger green tea or aniseed myrtle chai.



To make 2 souffle omelettes:

Ingredients
2 eggs, separated
2 tablespoon low fat yoghurt
2 teaspoon corn starch
pinch cream of tartar
4-6 fresh mountain pepper leaves, julienned
1/4 teaspoon ground akudjura
fresh tomatoes, yoghurt and extra mountain pepper leaves to serve

Beat the egg yolks with yoghurt and corn starch. In a separate bowl, whisk the egg whites with the cream of tartar until very stiff and glossy. Fold the whisked egg whites into the egg yolk mixture. Add mountain pepper leaves and akudjura. Season to taste. Cook in a covered non-stick pan (like an electric wok) at medium heat. Fold over when the top sets. Serve with yoghurt, fresh sliced tomatoes and julienned mountain pepper leaves.



There is plenty of time to serve the souffle omelette as the shape retains well on cooling. Lemon myrtle makes a great addition as it pairs well with the yoghurt in the omelette.