Mushroom Soufflé Omelette
Mushroom Soufflé Omelette
- Preparation time 30 mins
- Serves 2 people
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Ingredients
- 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
Method
- 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.
- 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.
- 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.
- 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.
- 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.
