Ingredients
Equipment
Method
Instructions:
- Step 1: Sauté the Vegetables - Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the sliced mushrooms and cook for 5-7 minutes, or until they are tender and golden brown. Stir in the minced parsley, and season lightly with salt and pepper. Remove from heat and set aside.
- Step 2: Prepare the Egg Mixture - In two separate bowls, separate the egg whites from the yolks. In the bowl with the yolks, whisk them until they are smooth. Add the sautéed mushroom mixture and shredded cheddar cheese to the yolks, mixing until evenly combined.
- Step 3: Whip the Egg Whites - Using a whisk or electric mixer, beat the egg whites until they form soft peaks. This step is crucial for achieving the fluffy texture of the souffle omelette.
- Step 4: Fold the Mixtures Together - Gently fold the whipped egg whites into the yolk and mushroom mixture. Be careful not to deflate the egg whites; the goal is to maintain as much air as possible.
- Step 5: Cook the Omelette - Wipe the skillet clean and return it to the heat. You can add a little more olive oil if needed. Pour the omelette mixture into the skillet and cook on medium-low heat for about 5-7 minutes, until the bottom is set and lightly golden.
- Step 6: Finish Under the Broiler - Once the bottom is cooked, transfer the skillet to a preheated broiler. Broil for an additional 2-3 minutes, or until the top is puffed and lightly browned. Keep a close eye on it to prevent burning.
- Step 7: Serve and Enjoy - Carefully slide the souffle omelette onto a plate. You can garnish with extra parsley or cheese if desired. Cut into wedges and serve immediately.
Notes
- For a lower-calorie version, use egg whites only.
- Try adding spinach or bell peppers for extra nutrients.
- Store leftovers in an airtight container for up to 2 days.