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Fluffy mushroom omelette

Fluffy mushroom omelette

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Make a souffle-style omelette with this easy breakfast recipe. Extra-tasty with cream cheese and fresh parsley.

Serves: 2
Skill level: Easy peasy

Ingredients

If you prefer, you can just make one large omelette.

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About 60g (2oz) butter
1tbsp olive oil
250g (8oz) portabellini mushrooms, wiped clean
4 eggs, separated
Salt and ground black pepper
4tbsp cream cheese
Handful of fresh parsley leaves
Toast, to serve (optional)

Method

Set the grill to hot. Melt half the butter with 1tsp of the oil in a large frying pan and add the mushrooms, stalks down. Cook over a medium heat for about 5 mins, then turn them over and cook for another 3-5 mins.
Meanwhile, whisk egg whites in a large bowl until stiff. Beat the egg yolks with 2tbsp of warm water until thick; fold them into the whites with seasoning.
Heat half the rest of the butterand 1 tsp oil in a small omelette pan (with heatproof handle). Spoon in half the egg mixture and cook for a couple of minutes until just beginning to brown underneath.
Pop the pan under the grill and let the mixture rise.
Spoon 2tbsp of cream cheese on top, add half the mushrooms and sprinkle with parsley leaves. Fold in half as you turn it out on to warm plate.
Wipe the pan clean and make a second omelette, as above. Serve with toast, if you like.

By Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 605(kcal)
Fat 58.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.