Leftover Potato Omelette Soufflé (Easy, No-Waste Recipe)

6 egg whites
1 tablespoons baking powder
6 egg yolks
1/2 cup milk dairy or plant-based
100 g smoked farmer's sausage pan-fried and sliced* (about 1/2 cup)
100 g grated parmesan cheese or cheddar, grana padano etc (about 1 cup)
1 small onion finely chopped
2 tablespoons chopped parsley or fresh herbs
150 g leftover potatoes roasted, pan-fried, or leftover fries (about a heaping cup)
Salt and pepper to taste
Optional: 50g chopped tomatoes

Beat egg whites until stiff peaks form, then gently fold in baking powder.
6 egg whites, 1 tablespoons baking powder
In another bowl, mix egg yolks, milk, sausage, cheese, onion, herbs, potatoes, salt, pepper, and tomatoes (if using).
6 egg yolks, 1/2 cup milk, 100 g smoked farmer's sausage, 100 g grated parmesan cheese, 1 small onion, 2 tablespoons chopped parsley or fresh herbs, 150 g leftover potatoes
Carefully fold the egg whites into the yolk mixture.
Heat skillet over low heat, lightly oiled. Pour in mixture, cover, and cook 8–10 minutes until bottom is golden and mostly set.
Flip omelette using a large plate or pan, cook other side 5–7 minutes until golden and cooked through.

Sausage options: ham, farmer’s sausage, or bacon bits work well.

Leftover potatoes can be roasted, pan-fried, or even fries — just adjust salt if potatoes are seasoned.

Cheese: parmesan can be swapped for cheddar, grana padano, or other sharp cheeses.

Milk: any kind of milk (dairy or unsweetened plant-based) works.

Use a large non-stick skillet with a lid to ensure even cooking without burning.

An electric mixer or whisk makes beating egg whites easier, but a strong whisk works too.

Serving: 9g