Italian Savory Egg Souffle

• 6 large separated eggs
• 2 tbsp fresh oregano, chopped
• 2 tbsp parsley, chopped
• 2 tbsp olive oil
• 3 oz pizza salami slices
• 1 cup drained roasted red peppers
• 1 cup drained sundried tomatoes
• 5 oz drained, torn baby mozzarella
• 1/2 cup parmesan, grated
• None None salad leaves, to serve

1. Preheat broiler on high.
2. In a large bowl, using an electric mixer, beat egg-whites until doubled in size and thick. Add egg-yolks and herbs. Beat 15-20 seconds, until mixture is well combined. Season to taste.
3. Heat oil in a large, deep, oven-proof pan on medium. Pour egg mixture into pan and cook 3-4 minutes, until mixture sets on base and around edges.
4. Top with salami, peppers, tomatoes and cheeses. Place under broiler 2-3 minutes, until center is just set and top is golden.
5. Serve in wedges with salad leaves.

eggs, fresh oregano, parsley, olive oil, red peppers, tomatoes, torn baby mozzarella, parmesan, salad leaves

Taken from recipes-plus.com/api/v2.0/recipes/25281 (may not work)