Mushroom and herb omelette with salad and multigrain bread

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Button mushrooms150 g
• Parsley5 g
• Garlic1 clove
• Grana Padano10 g
• Mixed salad greens80 g
• Multigrain bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Wipe the button mushrooms with a damp cloth, trim the earthy end of the stalks and slice them thinly; chop the parsley.
2. Heat half the oil in a frying pan over medium-high heat with the crushed garlic, add the mushrooms and sauté for 6 minutes, stirring, until they have released their liquid and turned golden. Salt them, add the parsley and remove the garlic.
3. In a bowl beat the eggs and egg whites with the grated Grana Padano, salt and pepper until frothy.
4. Heat a non-stick frying pan of about 22 cm over medium heat with a film of oil, pour in the eggs and cook for 3–4 minutes, drawing the edges towards the centre with a spatula in the first few seconds, until the base is set and the top still soft.
5. Spread the mushrooms over half the omelette, fold it into a half-moon and cook for another 30 seconds, until the filling is hot.
6. Wash and dry the mixed salad, dress it with the remaining oil and a pinch of salt and serve with the omelette and the multigrain bread.