Yield: 1 servings
|2 \N||Spring onions - sliced|
|2 \N||Button mushrooms - sliced|
|2 \N||Eggs - size 3; separated|
|½ teaspoon||Schwartz Basil|
|\N \N||A large pinch Schwartz Garlic Salt|
|\N \N||A large pinch Schwartz Ground Black|
|\N \N||; Pepper|
|½ tablespoon||Parmesan Cheese|
Melt 1 tsp butter in an omelette pan. Fry the onion and mushrooms until softened. Place in a bowl with the egg yolks, 2 tsp water, Basil, Garlic Salt and Ground Black Pepper and mix well. Place the egg whites in another bowl and beat until stiff. Carefully fold into the yolk mixture.
Melt ½ tsp butter in the pan, pour the mixture in and cook gently for 4 - 5 minutes. Sprinkle with Parmesan cheese, place under a hot grill and brown. Serve folded in two.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.