Mushroom and thyme omelette

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Button mushrooms120 g
• Thyme1 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: September – November

Method

1. Clean the button mushrooms with a damp cloth or brush rather than rinsing them, trim the earthy base of the stems and slice them thinly; strip the thyme leaves.
2. Heat the oil in a non-stick frying pan over medium-high heat and sauté the mushrooms with the thyme for 5 minutes, until they have released their water and are golden; salt them only at the end so they don't stew.
3. Meanwhile beat the eggs and egg whites with the grated Parmesan and a grind of pepper.
4. Turn the heat down to low, pour the mixture over the mushrooms, cover and cook for 4 minutes, until the top is set but still soft.
5. Fold the omelette in half with a spatula, slide it onto the plate and serve with the wholemeal bread.