Ingredients
Method
1.In a medium bowl, whisk eggs and egg whites.
2.In a medium heated, nonstick frying pan, cook mushrooms over medium heat, stirring, for about 2-3 minutes or until tender. Add parsley; transfer to a small bowl.
3.Return pan to heat, add a quarter of the egg mixture; cook, tilting pan, over medium heat until egg is almost set. Place a quarter of the mushroom mixture evenly over half of the omelette; using a spatula, fold omelette over to enclose filling, slide onto serving plate.
4.Repeat with remaining egg and mushroom mixtures to make four omelettes.
Basil can be substituted for parsley. Not suitable to freeze. Not suitable to microwave.
Note
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