Mushroom & blue cheese soufflé omelettes

SERVES 4 PREP + COOK TIME 30 MINS

FIVE INGREDIENTS

500g mixed mushrooms

(we used Portobello, oyster and enoki)

200g mild blue cheese

2 garlic cloves

150g baby spinach leaves 8 eggs

PANTRY STAPLES

100g butter

Salt and pepper

1 Thickly slice large mushrooms. Tear oyster mushrooms in half and separate enoki into smaller clusters. Crumble cheese into a small bowl.

2 Melt 60g of the butter in a large frying pan over high heat. Cook mushrooms, without stirring, for 2 minutes or until coloured underneath. Turn, cooking for a further

2 minutes or until browned and softened. Finely chop garlic and add to the pan with spinach. Cook, stirring, for 30 seconds or until spinach is just wilted.

3 Separate eggs; place whites in the bowl of an electric mixer and yolks into another large bowl. Beat egg whites until firm peaks form. Using a hand-held whisk, lightly whisk egg yolks to break them up. Using a large metal spoon, gently fold egg whites into yolks, in two batches, until just combined.

4 Preheat grill to high. Heat 10g of the butter in a small non-stick frying pan with a heatproof handle (see note) over medium-high heat. Spoon a quarter of the egg mixture into pan, spreading to the edge. Cook for 1 minute or until starting to set and come away from edge of pan. Top omelette with a quarter of the mushroom mixture and a quarter of the cheese. Place pan under the grill for 1 minute or until omelette sets. Using a spatula, fold omelette over and slide onto a plate. Season.

5 Repeat with remaining butter, egg mixture, mushroom mixture and cheese to make four omelettes in total. (You will need to lightly whisk the remaining egg mixture after making each omelette.)