Egg-white omelette with mushrooms and prosciutto

Ingredients

For 1 serving

• Egg whites4
• Button mushrooms100 g
• Prosciutto25 g
• Parsley3 g
• Extra virgin olive oil1 teaspoon
• Bread1
• Black pepperto taste

Contains: gluten, eggs,

Method

1. Clean the button mushrooms with a damp cloth, trim the base of the stems and slice them thinly; chop the parsley.
2. Heat the oil in a non-stick frying pan over medium-high heat and sauté the mushrooms for 5 minutes, until golden and dry; off the heat stir in the parsley.
3. Meanwhile beat the egg whites with the pepper; lower the heat, pour them over the mushrooms, cover and cook for 4 minutes, until opaque and set.
4. Lay the prosciutto over half the omelette and fold it over; adding it at the end keeps it from turning tough.
5. Serve with the toasted bread.