Egg White Omelette

INGREDIENTS

1 tablespoon dried wild forest mushrooms (porcini, chanterelle etc)

150 g (5 1/4 oz) Swiss brown mushrooms

1 shallot finely chopped

1 tablespoon olive oil

large handful of baby spinach leaves

1 tablespoon parsley, chopped

a pinch of sea salt and freshly ground pepper

4 free-range egg whites

1 teaspoon butter

METHOD

SOAK dried forest mushrooms in 2 tablespoons boiling water for 15 minutes until softened.

DRAIN and reserve the soaking liquid.

SAUTE the Swiss brown mushrooms and shallot in the olive oil for 1 - 2 minutes until golden.

ADD forest mushrooms along with 1 tablespoon of the soaking liquid from the forest mushrooms.

ADD baby spinach leaves, parsley, sea salt and pepper, and mix through a little butter.

WHIP the egg whites and a pinch of salt until they form soft peaks, like you would for a soufflé. A little salt stabilizes the egg whites.

SPOON egg whites over the mushrooms.

BAKE in a hot 220°C (430°F) oven for 4 - 5 minutes until golden and souffle-like.

REMOVE from the oven and serve immediately.

NOTES & INSPIRATION

Top with baby spinach and sprinkle with freshly grated parmesan.

Replace mushrooms with lightly sautéed leek for a delicious Leek and Egg White Omelette.

Use leftove egg yolks to make a homemade mayonnaise or custard.