Mushroom and herb soufflé omelette

Ingredients 8
Servings 1
Minutes 20 min


Serving Change
  • 75
    skim milk
  • 200
    fresh brown mushrooms, cleaned and sliced
  • 200
    fresh button mushrooms, cleaned and sliced
  • 15
    finely chopped fresh parsley
  • 35
    finely chopped fresh chives
  • 5
    finely chopped fresh tarragon
  • salt and freshly ground black pepper
  • 4
    large eggs, separated


20 min
Whisk the egg whites until soft peaks form. Lightly whisk the yolks and milk together. Coat a frying pan with cooking spray and fry the mushrooms over low heat until softened and the excess moisture has evaporated. Add herbs and fry for 1 minute. Mix the mushrooms and herbs with the yolk mixture. Season with salt and freshly ground black pepper. Gently fold in the egg whites. Spray a 20 cm frying pan with cooking spray. Heat, then pour in a quarter of the omelette mixture. Fry for 2 minutes, then pop under the grill for 1-2 minutes. Repeat with the remaining 3 omelettes. To serve, slide each omelette on to a plate, then fold and serve with a salad of fresh mixed green leaves. Serves 4.

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