Blue cheese and mushroom soufflé omelettes

SERVES 4

500 gm mixed mushrooms, such as king brown, Swiss brown, oyster and enoki 100 gm butter 2 tsp thyme leaves 2 garlic cloves, crushed 150 gm baby spinach leaves 8 eggs, separated 200 gm mild blue cheese, crumbled

1 Thickly slice large mushrooms (king browns and Swiss browns), tear oyster mushrooms in half and enoki mushrooms into smaller clusters.

2 Melt 60gm butter in a large frying pan over high heat. Cook mushrooms and thyme, without stirring, until coloured underneath (2 minutes). Turn mushrooms over, cook until browned and softened (2 minutes). Add garlic and spinach, and cook, stirring, until spinach is just wilted (30 seconds).

3 Place eggwhites in a large bowl of an electric mixer and yolks into a second large bowl. Beat eggwhites with an electric mixer until stiff peaks form. Using a hand-held whisk, whisk egg yolks to break them up. Using a large metal spoon, gently fold eggwhites into yolks, in two batches, until just combined.

4 Preheat grill to high. Heat 10gm butter in a small non-stick frying pan over medium-high heat. Spoon a quarter of the egg mixture into the pan, spreading mixture to the edge, and cook until starting to set and come away from edge of pan (1 minute). Top omelette with a quarter of the mushroom mixture and a quarter of the cheese. Place pan under the grill until omelette is set (1 minute). Using a spatula, fold omelette over and slide onto a plate. Season to taste. Repeat with remaining butter, egg mixture, mushroom mixture and cheese to make four omelettes in total. (You will need to lightly whisk the egg mixture after making each omelette.)