Serves 1

INGREDIENTS

2 eggs, separated
15g/1/2 oz/1 tbsp butter flat leaf parsley or coriander (cilantro) leaves, to garnish

For the mushroom sauce
15g/1/2 oz/1 tbsp butter
75g/3oz/generous 1 cup button (white) mushrooms, thinly sliced
15ml/1 tbsp plain (all-purpose) flour
85-120ml/3-4fl oz/1/3-1/2 cup milk
5ml/1 tsp chopped fresh parsley (optional)
salt and ground black pepper

SOUFFLE OMELETTE WITH MUSHROOMS

To make the mushroom sauce, melt the butter in a pan or frying pan and add the sliced mushrooms. Cook gently for 4-5 minutes, stirring

occasionally, until tender and golden.

Stir in the flour, then gradually add the milk, stirring constantly. Cook until boiling and thickened. Add the parsley, if using, and season to

taste with salt and pepper. Keep warm.

Beat the egg yolks with 15ml/l tbsp water and season with a little salt and pepper. Whisk the egg whites until stiff, then fold into the egg

yolks using a metal spoon. Preheat the grill (broiler).

Melt the butter in a large frying pan and pour the egg mixture into the pan. Cook over a gentle heat for 2-4 minutes. Place the frying pan

under the grill and cook for a further 3-4 minutes until the top is golden brown.

Slide the omelette on to a warmed serving plate, pour the mushroom sauce over the top and fold the omelette in half. Serve, garnished with parsley or coriander leaves.