Fluffy Mushroom Omelette

Ingredients

• 200 g shiitake mushrooms
• 0.5 bunch spring onions
• 1 Garlic clove
• 1 ripe tomato
• 2 tbsp butter
• 1 tsp brown sugar
• Salt
• Pepper
• 2 tbsp chopped parsley
• 1 egg
• 1 tbsp finely grated Parmesan
• 1 tbsp flour

Instructions

1. 1.

   Separate the egg, beat the whites into stiff peaks. Whisk the yolk with a pinch of salt, flour, parmesan and 1 tbsp water until smooth.

2. 2.

   Clean the mushrooms, halve or quarter them depending on size. Wash, trim and chop the spring onions. Peel and finely mince the garlic. Wash, core and dice the tomato.

3. 3.

   Lining small ramekins with a little butter. Heat half the remaining butter in a pan. Sauté the onions and garlic, sprinkle sugar and let lightly caramelize. Add tomatoes and cook briefly. In the rest of the butter, sauté mushrooms for 2‑3 minutes until browned, season with salt and pepper. Mix with the other vegetables and distribute into the ramekins. Sprinkle parsley on top.

4. 4.

   Fold the beaten egg whites into the yolk mixture and pour thinly over the vegetables.

5. 5.

   Bake in a preheated oven at 250 °C for about 5 minutes until golden. Serve with fresh salad.