August 04, 2016
Breakfast, Lunch, Pork,
Ham, Vegetables, Asparagus, Mushrooms, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Weeknight Meals, Electric Mixer, Skillet, Stove Top, Gluten-Free, Low Carbohydrate, Make it from scratch more
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"Recipe from an old edition of Recipe + magazine and posting here as I love a good omelette for breakfast and this sound absolutely delicious."
Heat a medium non-stick frying pan over moderate heat and add mushroom and asparagus and cook and stir for 3 minutes or until tender and then transfer to a heatproof plate.
Using an electric mixer, beat egg whites in a large clean, dry bowl until soft peaks form.
Whisk egg yolks in a separate bowl and then gently fold egg whites into egg yolk mixture.
For each omelette, heat a frying pan over moderate heat and add half the egg mixture, tilting to cover the base.
Cook for 1 minutes or until golden underneath and then spoon half the mushroom mixture over one side of the omelette and then top with half the ham and half the cheese (repeat with mixture and other pan).
Fold over omelette to form a semicircle.
Reduce heat to low, cook for 3 minutes or until heated.
Slide omelettes onto serving plates to serve.
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