Low Carbohydrate Breakfasts Recipes - Soufflé Omelet with Mushrooms Recipe

Ingredients

Serve 2

• 2 eggs, separated

• 15g/1/2 oz/ 1 tbsp butter

• flat leaf parsley or coriander (cilantro) leaves, to garnish

For the mushroom sauce:

• 15g/1/2oz/1 tbsp butter

• 75g/3oz/generous 1 cup button (white) mushrooms, thinly sliced

• 15ml/1 tbsp plain (all-purpose) flour

• 75-120ml/2 1/2-4fl oz/1/3-1/2 cup milk

• 5ml/ 1 tsp chopped fresh parsley (optional)

• salt and ground black pepper

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Method:

1. First, make the mushroom sauce. Melt the butter in a frying pan and add the sliced mushrooms. Cook gently over a low heat, stirring occasionally, for 4-5 minutes, until tender and juicy.

2. Stir the flour into the mushrooms, then slowly add the milk, stirring constantly. Bring to the boil and cook until thickened. Add the parsley, if using, and season with salt and pepper to taste. Keep warm.

3. Beat the egg yolks with 15ml/1 tbsp water and season with a little salt and pepper. Whisk the egg whites until stiff, then fold into the egg yolks using a metal spoon. Preheat the grill (broiler).

4. Melt the butter in a large frying pan and pour the egg mixture into the pan. Cook over a gentle heat for 2-3 minutes. Place the frying pan under the grill and cook for a further 2-3 minutes, until the top is golden brown.

5. Pour the mushroom sauce over the top of the omelet and fold it in half. Cut the omelet in half, and slide each portion on to a warmed plate.

6. Serve immediately garnished with parsley or coriander leaves.

Note: A light, mouthwatering omelet makes a great morning meal. Mushrooms contain barely any carbohydrate, but are wonderfully satisfying and a source of B vitamins and minerals.