- 1
Ingredients
- 3 tbsp butter
- 3 1/4 oz portobello mushrooms, sliced
- 1 garlic clove, crushed
- 3 eggs separated
- sea salt and fresh ground pepper
- 1/2 cup finely grated Parmesan cheese
- 1 handful finely shredded arugula
- 1/3 cup creamy crumbled blue cheese
Preparation
Step 1
Heat 1 tbsp of the butter in a nonstick skillet. Brown the mushrooms and garlic over high heat for 5 minutes. Remove from the skillet.
Whisk the egg whites in a dry bowl until stiff peaks form. Whisk the egg yolks in a separate bowl and season well with salt and pepper. Fold the egg whites into the yolks with a large metal spoon, then fold through all but 1 tbsp of the Parmesan along with the mushrooms and arugula.
Heat the remaining butter in the skillet until foaming. Pour the egg mixture into the skillet and cook over medium heat for 1-2 minutes, or until the omelet starts to come away from the side of the skillet.
Sprinkle with the blue cheese and cook under a hot broiler until just set. Fold the omelet over and slide onto a plate. Top with reserved Parmesan/