I know that you know how to make an omelet but for those of you who aren’t quite 100%, here’s my way of combining the ease of an omelette with the fluffiness of a souflee

The beauty of an omelette, is that it’s the perfect left overs dish. It’s great to use up raw veg in the fridge that you need to use up, especially if they are a little past their best before. It’s also great for using up left over cooked meats or fish and also delicatessen meats!!

Everything can pretty much be cooked in the same frying pan too which is a bonus.

In this method, I separate the whites and whip them before adding the beaten yolks back into it so the end result is much puffier. It looks great and different but isn’t to everyones taste, so you don’t have to do that – just beat the eggs and pour!

Ingredients

2 eggs  – separated and whites beaten to stiff peaks; yolks beaten

5 chestnut mushrooms – thinly sliced

Small knob of Lurpak garlic butter (or a clove of crushed garlic and a knob of butter)

Handful of green beans, top and tailed and cut in half lengthways (or just cut into 2cm pieces if you are in a rush)

Small handful of broccoli florets broken into small bite sized pieces

Handful of frozen peas.

Handful of

couple of sprigs of fresh green herbs such as coriander of parsley finely chopped.

Salt and pepper

 

Method

Melt the garlic butter in a pan with a tablespoon of oil to stop it burning and throw in the mushrooms. While they are frying, put the sliced green beans, broccoli and peas into a microwavable dish with a splash of water, cover and microwave for 1.5mins, then drain it into a colander and refresh with cold water to stop it cooking any further and keep the crunch. I use a fantastic microwavable silicone steamer by Lekue for veg and is also great for steaming a fillet of fish.

Add a little of the egg white to the beaten yolks to lighten it up a bit and then pour the yolk mixture into the whites and fold it in.

Tip the fried mushrooms into the veg and set aside. Return the pan to the heat with a drop more oil if necessary and pour in the beaten egg mixture. Allow it to cook on a medium heat for a couple of minutes. Tip the veg back over the egg and nows the time to add the grated cheese if you’re going to.

Take a plate bigger than the frying pan and invert it over the frying pan and flip the pan over so that the omelette end up cooked side up on the plate. Slide the omelette back onto the pan (with the uncooked side now facing down).

Slide it onto your plate folding the omelette in half as you do so, to and Sprinkle with the chopped herbs and serve.