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