Simon Rimmer served up a tasty soufflé omelette with a butter bean and tomato salad on Steph’s Packed Lunch.
The ingredients are: 3 medium free-range eggs, separated, 1 tbsp vegetable oil, 50g unsalted butter, 125g gruyere OR mature cheddar cheese, grated and 1 tbsp chives, chopped.
For the salad: 1 tin butter beans, washed, 12 sun blushed tomatoes, halved, 3 spring onions, chopped and Handful spinach, finely shredded.
For the dressing:1 tbsp Dijon mustard, 50ml white wine vinegar, 150ml extra virgin olive oil and Zest and juice ½ lemon.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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