Imagine a big, hefty slice of a fluffy, soft omelette that’s filled with sautèed mushrooms. It tastes so heavenly because we make it a bit differently from the normal omelette. Don’t worry: We’ll walk you through our super special (but, easy) method in a minute. You’ll be an omelette-making pro in no time!
Omelettes are obviously a natural choice for breakfast because they’re made with eggs. Don’t be afraid to eat a dish like this Soufflè Omelette with Mushrooms for lunch or dinner, though. Being composed primarily of eggs, this dish is very rich in protein while being naturally low in carbs. Then you add in mushrooms, which are full of vitamins, minerals, and antioxidants. They also add a ton of flavor without adding much fat. The combination of both ingredients make this dish a powerhouse of nutrition!
OUR OMELETTE METHOD:
Part of what makes this Soufflè Omelette with Mushrooms taste so incredible is the texture.
A soufflè is basically an egg puff. When you whisk the egg whites to soft peaks and gently fold in the yolks, you get the full flavor of the egg while increasing the air in the whites. That makes it puff up when it encounters heat. For our Soufflè Omelette with Mushrooms, we take the best parts of a soufflè and combine them with an omelette to make it significantly easier to make.
All you need to do is separate the eggs. Then, whisk them separately. The egg whites will be whisked until they’re stiff while the yolks just need to be well mixed. Once you fold those yolks into the stiff white, you’re ready to go! With a little bit of more effort and time in whisking, the final result is so different from the usual kind of omelette that we are all used to.
Omelettes For Dinner?
Just because it’s made with eggs doesn’t mean it’s not a dinner! Everyone loves breakfast for dinner!
There are few dishes quite like this Soufflè Omelette with Mushrooms. It’s healthy, full of nutrient-dense ingredients, and it tastes incredibly rich. You’ll feel like you’re having a cheat day without actually having to take one!
Ingredients:
- 1 teaspoon coconut oil
- Spray and Cook
- 1 clove garlic minced
- 2 cups of sliced mushrooms
- tablespoon parsley minced
- 2 large eggs separated
- 50g Mozzarella cheese, shredded
- Salt and Pepper to taste
Method:
- Over medium heat, in a non-stick pan, warm coconut oil and sautè the garlic.
- Add the mushrooms and sautè for 10 minutes. Add the parsley then turn off the heat. Set aside.
- Whisk the egg yolks, until thick. Next, beat the whites until white and frothy. (We used a blender for the egg whites). Fold the whites into the yolks, add cheese, and salt and pepper.
- Spray large frying pan with spray and cook. Pour in the egg mixture then cover. Cook until the top and bottom are set. With the help of a spatula, loosen it carefully. Add the mushrooms to the omelette then carefully fold over. Garnish with minced parsley – Serve hot.
Enjoy this burst of flavours!