Make a souffle-style omelette with this easy breakfast recipe. Extra-tasty with cream cheese and fresh parsley
Ingredients
- 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)
WEIGHT CONVERTER
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 butter and 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.
Top Tip for making Fluffy mushroom omelette
If you prefer, you can just make one large omelette.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Cloud eggs recipe: How to make Instagram's latest breakfast obsession
Our cloud eggs recipe is really a pretty way to serve up your breakfast. With fluffy bottoms and dippy tops the whole family will love these...
By Rosie Conroy Published
-
Blueberry and kiwi smoothie
This healthy and easy to make Blueberry and kiwi smoothie is the perfect choice for breakfast or as a quick, pick me up snack.
By Octavia Lillywhite Published
-
Banana smoothie
If you love bananas this smoothie will go down a treat - what will really make you smile is knowing it's very healthy too!
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton’s 'two veg' breakfast is an easy energy boost for busy mums
The Princess of Wales is said to eat the same things for breakfast each day
By Selina Maycock Published
-
The Royal Family’s go-to Boxing Day breakfast is not for the faint of heart but it is easy to recreate
The meal has been described as the ‘ultimate comfort food dish’
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published