Mushroom & Egg White Omelette

Ingredients

• 5 egg whites
• 150g chestnut mushrooms, sliced
• 1 clove garlic, minced
• 1 tsp fresh thyme leaves
• 2 tbsp grated parmesan
• 1 tsp olive oil
• Salt and black pepper

Method

1. 1

   Heat olive oil in a non-stick pan. Add mushrooms and cook 4 minutes until golden.

2. 2

   Add garlic and thyme. Cook 1 minute. Season and set aside.

3. 3

   Whisk egg whites with salt and pepper until frothy.

4. 4

   Pour into the same pan over medium heat. As edges set, pull them inward.

5. 5

   When almost set, add mushrooms and parmesan to one half.

6. 6

   Fold and slide onto a plate.