Fluffy and light as air, this egg white omelette is stuffed with mushrooms, bacon, herbs and cheese.
- 3 bacon rashers
- 200 g button mushrooms, sliced
- 2 tbsp water
- 12 egg whites
- 1/4 cup finely chopped fresh chives
- 1/2 cup (45 grams) grated cheddar cheese
- 8 slices bread
- 100 gram baby rocket leaves
Trim the rind and fat from the bacon and slice thinly. Add the bacon to a non-stick frying pan; cook, stirring, until crisp. Remove from the pan. Add the mushrooms to the same pan and cook, stirring, until browned lightly. Stir in the water, remove the pan from the heat.
Meanwhile, beat half of the egg whites in a large bowl with an electric mixer until soft peaks form; fold in half of the chives. Spoon half of the mixture into a non-stick frying pan (base measures 20cm) coated lightly with cooking oil spray. Cook until browned underneath.
Place the pan under a preheated grill and cook until set on top. Sprinkle one side of the omelette with a quarter of the cheese, mushrooms and bacon. Fold the omelette in half, transfer to a plate. Repeat with the remaining mixture to make four omelettes. Serve with toasted bread and rocket.
It is easier to buy frozen egg whites for this recipe. If using fresh eggs, freeze the yolks in small containers of three or four yolks each – they can be used later in custards or baking.