A well-known poet once sang, easy like Sunday morning…
And that’s exactly what I was blessed with today.
Sunshine streaming in through the bedroom windows, enjoyed with cups of tea and a lazy browse through my latest cookbook purchase. The Whitlams’ discography turned up loud and time spent savouring a cooked breakfast…
I’ve taken liberties with calling this omelette a soufflé because truth be told, it’s far from a true soufflé.
But it does possess that wonderful, light-as-air texture synonymous with the latter, achieved by beating the egg whites until they almost resemble a meringue mixture.
Make sure to save the yolks for making lemon curd or a batch of ice cream.
You could add thick slices of buttered toast, or blanched asparagus or spinach, or even Persian feta to the medley.
The enoki and oyster mushrooms add something a bit more exotic to the dish but if you only have button mushroom, it would work just as well.
It’s entirely up to you… easy.
souffléd egg white omelette with balsamic
mushrooms & rocket
3 egg whites
pinch of sea salt
200g mixed mushrooms, such as button, oyster or enoki
2 tbsp balsamic vinegar
2 tbsp butter
2 cloves garlic, crushed and chopped
handful of baby rocket leaves
1 tbsp extra virgin olive oil
1 tsp balsamic glaze (optional)
30g goat’s cheese
Separate the enoki mushroom threads and tear the other mushrooms into bite-sized pieces.
In a large frypan over medium-high heat, melt a tablespoon of butter.
Add the garlic and mushrooms, cooking and stirring frequently until the mushrooms are wilted and coloured.
Add the balsamic vinegar and turn down the heat to low, stirring occasionally until the mushrooms are fully cooked and the mixture is reduced.
Season with salt and pepper. Turn off the heat and set aside.
Place the egg whites and sea salt in the bowl of an electric mixer and whisk at high speed until wet peaks form. Make sure you don’t over beat the mixture; it should be just on the verge of turning into stiff peaks.
Heat a small frypan over medium heat and add the remaining butter.
Once hot, use a spatula to gently transfer the egg white mixture into the frypan and smooth over the top so that the omelette is relatively even.
Cook for one to two minutes or until the omelette comes away from the sides of the pan. Flip and cook on the other side until golden brown. Turn off the heat.
Just before serving, toss the washed rocket leaves with olive oil (and balsamic glaze, if using).
Place the omelette on a plate, top with mushrooms and scatter with rocket leave.
Finally, crumble some goat’s cheese over the top, drizzle with extra virgin olive oil and serve while still hot.