Mushroom and blue cheese soufflé omelette

This fluffy soufflé omelette gets its airy lift from beaten egg whites.

This fluffy souffle omelette is created by whipping egg whites separately first for added volume. With rich, earthy flavours of mushroom and blue cheese it’s a great low-carb addition to your breakfast or brunch menu.



1.Melt 40g (1½oz) of the butter in a large frying pan over high heat; cook mushrooms, without stirring, for 2 minutes to allow them to colour underneath. Turn mushrooms; cook for a further 2 minutes or until browned and softened. Add garlic and spinach; cook, stirring, for 30 seconds or until spinach is just wilted. Remove from the heat.
2.Separate eggs; place whites in the bowl of an electric mixer and yolks into another large bowl. Beat egg whites until stiff peaks form. Using a hand held whisk, whisk egg yolks to break them up. Using a large metal spoon, gently fold egg whites into yolks, in two batches, until just combined.
3.Preheat oven grill to high.
4.Heat 5g of butter in a 21cm (top measurement), 14cm (base measurement) non-stick frying pan with a heatproof handle (see tips) over medium-high heat. Spoon half the egg mixture into the pan, spreading to the edge; cook for 1 minute or until starting to set and come away from the edge of the pan. Top omelette with half the mushroom mixture and half the cheese; place pan under the grill for 1 minute or until omelette has set. Using a spatula, fold omelette over; slide onto a plate. Season.
5.Repeat step 4 with remaining butter, egg mixture, mushroom mixture and cheese to make a second omelette. (Lightly whisk the remaining egg mixture before making second omelette.)