Rocket, mushroom and blue cheese omelette

A twist on the traditional breakfast or a quick and easy supper alternative

Ingredients:

40 g (11⁄2 oz) butter 90 g (31⁄4 oz) fieldmushrooms, sliced 1 garlic clove, crushed 3 eggs, separated 50 g (13⁄4 oz) parmesan cheese, finely grated 50 g (13⁄4 oz) baby rocket (arugula), finely shredded 50 g (13⁄4 oz) creamy blue cheese, crumbled

Method:

1. Heat 30 g (1 oz) of the butter in a non-stick frying pan. Brown the mushrooms and garlic over high heat for 5 minutes. Remove from the pan. 2. Whisk the egg whites in a dry bowl until stiff peaks form. Whisk the egg yolks in a separate bowl and season well. Fold the egg whites into the yolks with a large metal spoon, then fold through all but 1 tablespoon of the parmesan along with the mushrooms and rocket. 3. Heat the remaining butter in the pan until foaming. Pour the egg mixture into the pan and cook over medium heat for 1–2 minutes, or until the omelette starts to come away from the side of the pan. 4. Sprinkle with the blue cheese and cook under a hot grill (broiler) until just set. Fold the omelette over and slide onto a plate. Top with the reserved parmesan.