PUFFED MUSHROOM OMELETTES
Give your omelettes the gourmet treatment by adding Camembert cheese and enjoy any time of the day.
1 onion (red or brown), sliced 4 garlic cloves, crushed butter 230 g mixed mushrooms, sliced 30 ml (2 T) tomato pesto 3-4 slices Camembert cheese per omelette fresh herbs to garnish
butter 6 egg whites 2 egg yolks salt and pepper
1 Filling Fry the onion and garlic in a little butter until soft. Add the mushrooms and fry until brown. Add the pesto and remove from the pan.
2 Omelette Heat a knob of butter in a nonstick pancake pan until melted. 3 Whisk the egg whites until stiff and spoon half into the pan, spreading evenly with a spatula. Whisk the egg yolks and pour half over the egg whites in a thin stream.
4 Cook the omelette until the bottom is done and no longer sticks to the pan (it will shrink from the pan along the sides). 5 Turn carefully using a spatula and cook until the other side is also just done. 6 Slide the omelette onto a plate, spoon half the mushroom mixture and Camembert slices on top, season with salt and pepper and fold over.
7 Garnish with fresh herbs and serve immediately. Repeat with the remaining ingredients.
Preparation time: 10 minutes Cooking time: 5 minutes per omelette