Name: Very Special Souffle Omelette
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 tbsp olive oil; 100g button mushrooms, sliced; 1 red capsicum - cut in strips (same thickness as onion); 2 eggs, separated; 1/4 cup reduced fat grated tasty cheese; 6 semi dried tomatoes (without oil); 1 cup baby rocket

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Heat half the olive oil in a 20cm non-stick frying pan over medium high heat and saute the mushrooms and capsicum for 3-4 minutes, or until softened and golden, and set aside
Place egg whites in a medium bowl and beat with electric mixers until soft peaks form
Whisk the egg yolks and combine with whites. Mix gently until well combined
Heat the remaining oil in a frying pan and pour in egg mixture.Swirl to cover the whole base of the pan
Reduce heat to medium and cook for 2-3 minutes, or until base is set
Scatter cooked mushrooms and capsicum along with the cheese, sun dried tomatoes and rocket over one half of the omelette. Using a flexible silicon spatula, lift other half and fold over to enclose the filling
Continue cooking for a further two minutes or until omelette has set. Serve immediately

Tips & Hints:

For more servings multiply the recipe as needed. Use 1/2 cup of filling per omelette

Heat half the olive oil in a 20cm non-stick frying pan over medium high heat and saute the mushrooms and capsicum for 3-4 minutes, or until softened and golden, and set aside
Place egg whites in a medium bowl and beat with electric mixers until soft peaks form
Whisk the egg yolks and combine with whites. Mix gently until well combined
Heat the remaining oil in a frying pan and pour in egg mixture.Swirl to cover the whole base of the pan
Reduce heat to medium and cook for 2-3 minutes, or until base is set
Scatter cooked mushrooms and capsicum along with the cheese, sun dried tomatoes and rocket over one half of the omelette. Using a flexible silicon spatula, lift other half and fold over to enclose the filling
Continue cooking for a further two minutes or until omelette has set. Serve immediately

Tips & Hints:

For more servings multiply the recipe as needed. Use 1/2 cup of filling per omelette

Heat half the olive oil in a 20cm non-stick frying pan over medium high heat and saute the mushrooms and capsicum for 3-4 minutes, or until softened and golden, and set aside
Place egg whites in a medium bowl and beat with electric mixers until soft peaks form
Whisk the egg yolks and combine with whites. Mix gently until well combined
Heat the remaining oil in a frying pan and pour in egg mixture.Swirl to cover the whole base of the pan
Reduce heat to medium and cook for 2-3 minutes, or until base is set
Scatter cooked mushrooms and capsicum along with the cheese, sun dried tomatoes and rocket over one half of the omelette. Using a flexible silicon spatula, lift other half and fold over to enclose the filling
Continue cooking for a further two minutes or until omelette has set. Serve immediately