Ingredients (serves 1)
- 2 tsp olive oil
- 1 small garlic clove, finely chopped
- 4 Swiss brown or white mushrooms, thinly sliced
- 3 sprigs thyme, leaves picked
- good pinch sea salt
- 1 x 70 g organic egg
- 1 x 70 g oranic egg white
- 1 tsp finely chopped flat leaf parsley
- sea salt & freshly ground black pepper, to taste
- Heat a small saucepan over medium heat. Add 1 tsp olive oil then the garlic and cook, stirring, for 10 seconds before adding the mushrooms, thyme leaves, salt and 1 teaspoon of water. Cover and cook for 3 to 5 minutes, until the mushrooms begin to collapse.
- Meanwhile, heat a 22 cm frying pan over a high heat. Whisk the egg and egg white with 1 tsp water. When the pan is very hot add the remaining olive oil and swirl to coat. Pour in the egg mixture and swiftly arrange the mushrooms over one half of the omelette. The omelette should be done within about 40 seconds to 1 minute: remove from heat immediately, season with salt and pepper and sprinkle with parsley.
- To serve, fold the the bare half of the omelette over the mushroom covered half and carefully slide onto a serving plate. Enjoy with toast and a green salad, if you’d like.
* This recipe can easily be doubled, tripled or quadrupled for a group: cook the omelettes without adding mushrooms then keep in a low oven until all are done. Divide the mushrooms between omelettes, fold over and serve.