Veggie Week Part 4 - Souffle Omlette with Mushrooms

Veggie Week took a brief holiday while my wife was working late - I didn't see much point in cooking that way for myself so I have mostly been surviving on a diet of chips and cider for about a week. Normal service resumes now with this delicious, moreish fluffy omlette. Be prepared to make extra though, anyone who smells it will want one too!

Ingredients (serves 1)

For the Omlette:

2 Eggs, seperated

1 tbsp Butter

Flat Leaf Parsley or Coriander (to garnish)

For the sauce:

1 tbsp Butter

1 clove of Garlic, finely chopped

75g Mushrooms, sliced

1 tbsp Plain Flour

85-90ml Milk

1 tbsp Chopped Fresh Parsley

Salt and Pepper

Method

Make the mushroom sauce. Melt the butter in a good sized pan and add the garlic and sliced mushrooms. Fry gently for 4-5 minutes, stirring occasionaly. Any liquid released will mostly be reabsorbed so don't worry too much. Stir in the flour, then gradually add the milk stirring all the time. Cook until the sauce boils and thickens. Add the parsley (if using) or experiment with some of your favourite other herbs. Season and keep warm.

Make the omlette next. Beat the egg yolks with 1 tbsp of water and season. Whisk the egg whites until stiff, then fold into the egg yolks. Meanwhile, pre-heat your grill. Melt the butter in an omlette pan and pour in the egg mixture. Cook over a low-medium heat for 3-4 minutes, then place under the grill for a further 3-4 minutes until the top is golden brown.

Slide the omlette onto a warm serving plate, spoon over the sauce, then fold the omlette over the top. Season again and sprinkle with chopped fresh herbs. Devour the lot before someone steals it!

Hope you enjoy, feel free to post any variations you try!

All the best, more updates soon

Tony