Egg white omelette with mushrooms

Ingredients

For 1 serving

• Button mushrooms160 g
• Extra virgin olive oil2 teaspoons
• Garlic2 cloves
• Parsley6 g
• Egg whites4
• Parmigiano Reggiano20 g
• Saltto taste

Contains: lactose, eggs,

Method

1. Clean the button mushrooms by trimming the earthy base of the stalks and wiping them with damp kitchen paper (don't soak them, they absorb water); slice them thinly.
2. Peel and crush the garlic; wash, dry and chop the parsley.
3. Heat the extra virgin olive oil with the garlic in a non-stick pan, about 24 cm, over a medium-high heat, add the mushrooms and sauté for 5 minutes, stirring, until their liquid has gone and they are golden; stir in the parsley and remove the garlic.
4. Meanwhile beat the egg whites with the grated Parmigiano Reggiano and a pinch of salt.
5. Spread the mushrooms out in the pan, pour the whites over, turn the heat down, cover and cook for 4 minutes, until the top is set.
6. Fold the omelette in half with a spatula, slide it onto a plate and serve.