Creamy Mushroom, Spinach and Parmesan Souffle Omelette

Ingredients

For the omelette:

2 eggs, separated

2 Tbsp cream

2 Tbsp grated parmesan

Salt and pepper

2 Tbsp Westgold Salted Butter

For the filling:

2-3 button mushrooms, sliced

2 Tbsp Westgold Salted Butter                                        

1 Tbsp cream

Squeeze lemon

Handful of baby spinach leaves

Microgreens to sprinkle

Extra shaved parmesan to sprinkle

Method

To make the filling:

Melt 1 tablespoon butter and sauté the mushrooms for 2-3 minutes until softened.  Add the cream, season, and toss the pan around to coat the mushrooms. Take the mushrooms off the heat and keep warm while you make the omelette.

To make the omelette:

Separate the eggs into 2 bowls.  Add the cream and parmesan to the yolks and whisk together and season. 

Whisk the egg whites until just soft peaks.  Fold the whites gently into the yolks.  Heat a non-stick frypan over medium heat and melt the butter. 

Pour the egg mixture into the sizzling butter and using a heat-proof rubber spatula pull the outside egg mixture into the middle to allow the uncooked mixture to cook all the way through.  Keep cooking until the underside is golden brown. 

Spoon the cooked mushrooms onto the middle of the omelette and sprinkle over the spinach.  

Fold the omelette in half and slide it onto a serving plate.  Sprinkle over extra shaved parmesan and micro greens and serve immediately.