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.
Ingredients
Method
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.)
