| Was POINTS® Value: 5 Now POINTS® Value: 2.5 Servings: 1 Preparation Time: 5 min Cooking Time: 12 min Level of Difficulty: Moderate | Although it sounds tricky this soufflé omelette is easy and adding air to an ordinary omelette makes it bigger and more filling with no extra Points values added! | Ingredients - 1 spray low-fat cooking spray
- 1 clove garlic, peeled and sliced
- 150 g mushrooms, sliced
- 15 g chorizo sausage, sliced
- 1 medium egg(s), (separated)
- 1 portion egg white
- 1 teaspoon thyme
- 1 portion watercress, (to serve)
Instructions - Spray a small non-stick frying pan with low fat cooking spray and heat until hot. Add the garlic and stir-fry for 30 seconds. Add the mushrooms and cook over a medium heat for 5-6 minutes until any juices have evaporated.
- Add the chorizo and cook for 1-2 minutes until golden
- Beat the egg yolk with a tbsp of cold water and stir in the thyme leaves. Season with salt and freshly ground pepper. In a separate bowl, whisk the egg whites until stiff peaks form and then carefully fold into the egg yolk.
- Pour this mixture into the pan, level the surface and cook for 2-3 minutes until set and golden underneath (lift the edge of the omelette to check the colour). If cooking in an oven-proof pan, cook the top of the omelette under a preheated grill for 1-2 minutes until golden. Alternatively slide the omelette onto a warm plate, invert the frying pan over the omelette and return to the pan with the cooked side down. Cook for a further 1-2 minutes until golden on the bottom.
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