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Mushroom Soufflé Omelette

Mushroom Soufflé Omelette

Mushroom Soufflé Omelette_15539 1 1


  • 1 tablespoon olive oil
  • 400g Swiss brown mushrooms, sliced
  • Salt and pepper
  • 4 eggs
  • 2 tbsp milk
  • ¼ teaspoon table salt
  • 20g melted butter
  • ¼ cup finely grated parmesan
  • ¼ cup crème fraiche
  • Finely grated parmesan, extra, to serve
  • 2 tbsp finely chopped chives


  1. Heat oil in a large 25cm non-stick frying pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook for 6-7 minutes or until golden. Remove, cover and keep warn. Wipe out the pan.
  2. Separate eggs, placing egg yolks into a small bowl and egg whites into a large bowl. Add milk to egg yolks and whisk with a fork. Using a hand beater, whisk egg whites and the ¼ teaspoon salt until stiff peaks form.
  3. Heat the frying pan over medium heat. Brush with butter to grease. Using a large metal spoon, gently fold the egg yolks into the egg whites.
  4. Pour half the mixture into the pan and cook for 4-5 minutes, or until golden and the eggs are just set. Spoon over half the crème fraiche, parmesan and mushrooms and carefully fold the omelette in half. Cook for 1 minute or until almost set.
  5. Transfer to a serving plate (omelette will continue cooking once removed from heat). Repeat using remaining eggs, crème fraiche, cheese and mushrooms. Sprinkle with chives, extra parmesan and pepper to serve.

Nutritional Information

  • Serving size 278g
  • Energy 1570kJ 375kcal
  • Protein 11.8g
  • Total fat 34.6g
  • Saturated fat 17.5g
  • Carbs (total) 2g
  • Carbs (sugar) 2g
  • Sodium 563mg
  • Fibre 3g
  • Vitamin D 4.5µg

All nutrition values are per serve.

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