PUFFED MUSH­ROOM OMELETTES

YOU Gluten Free - - Easy Meals -

Give your omelettes the gourmet treat­ment by adding Camem­bert cheese and en­joy any time of the day.

FILL­ING

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

OMELETTE

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

2 omelettes

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