Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Butter |
| 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.