Mushroom Souffle Omelette

Mushroom Souffle Omelette

Serves 1

Core  1½ pts per serving

Points plan 4½ pts per serving (Original points)

1 tsp olive oil

120g mushrooms, sliced

1 egg, separated

2 tbsp skimmed milk

1 tbsp grated parmesan cheese

salt & pepper

Heat ½ tsp oil in a small pan and saute the mushrooms for 2-3 mins until tender.

Beat the egg yolk with the milk and seasoning.  Whisk the egg white until light and fluffy (in a clean bowl)  Fold the white into the egg yolk using a metal spoon.

Heat the remaining ½ tsp oil in a small frying pan and poour in the egg mixture.  Cook over moderate heat for 1-2 mins or until the underside is golden.  Preheat the grill.

Scatter the mushrooms over the omelette and sprinkle with the cheese.  Flip one edge over and place under the grill for 2-3 mins until golden.  Serve at once.