Souffle omelette

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.

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Converted by MM_Buster v2.0l.

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