Mushroom Soufflé Omelette
Ingredients
- 1 tbs nuttalex
- 8 button mushrooms
- 3 sprigs of thyme leaves
- pinch of salt & pepper
- 2 free range eggs separated
- 1 tbs creme fraiche
- 2 tbs grated parmesan
- 1 tbs fresh parsley chopped
Notes
1 In a fry pan add the nuttalex until melted – add sliced mushrooms & thyme
2. Sauté until soft & season with salt & pepper
3. Remove from pan & keep warm remove thyme stems
4. Whisk the egg whites with an electric whisk until light & fluffy
5. Whisk the egg yolks together with a fork & a sprinkle of salt
6. Add the fry pan to medium heat & add in the nutalex
7. Fold in the egg yolks to whites
8. Pour into hot pan & spread out
9. Allow to cook for 2-3 mins then add creme fraiche, grated Parmesan & mushrooms
10. Cook for a further 3 mins & then fold over
11. Remove from pan & serve immediately with grated Parmesan & fresh parsley
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