DAY 18, SOUFFLÉ OMELETTE

Something for lunch today - practice your egg separating skills for this one!

1 onion, diced

50g mushrooms, sliced

3 large eggs

25g mature cheddar, grated

25g parmesan, grated

1 heaped tablespoon finely chopped parsley

2 tsp butter/olive oil

generous pinch salt, pepper & mustard

Gently fry onions and mushrooms in 1 tsp butter until softened and golden brown. Remove from the frying pan and set aside.

Separate the eggs - yolks into a small bowl and whites into a clean large bowl; it helps if you separate the whites singly into a cup first before adding them to the bowl, then if one breaks, it won't ruin the rest.

Break up the egg yolks with a fork, add half of the cheese, most of the parsley and season well with salt, pepper & mustard

Whisk the egg whites until they form soft peaks.

Using a large metal spoon, fold the egg whites into the egg yolk mixture and fried veggies. Don't over mix!

Add the butter to the pan and when the butter is foaming, pile the whole lot into the pan and give it a shake to even it out.

Let the omelette cook for a few minutes then slide a palette knife round the edges to loosen it, sprinkle the other half of the cheese all over the surface and put the omelette under the grill, about 10cms from the heat

Grill until the cheese is melted and tinged golden.

 Remove the pan from the heat and slide the palette knife round the edge again.

Ease one half of the omelette over the other

Scatter the rest of the parsley all over and serve immediately