Rocket, mushroom and blue cheese omelette

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


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


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.


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