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Mushroom & Herb Souffle Omelette
  • Serves 1
  • UNITS: 0.5 per serving
  • FAT POINTS: 0 per serving (using 'free' eggs)
  • CALORIES: 216 per serving
  • 2 eggs, seperated
  • Fry Light spray oil
  • Salt & Black pepper
  • 2oz/56g closed cup mushrooms, sliced
  • 1 tablespoons snipped fresh chives
  • 1 tablespoons fresh coriander, roughly chopped or torn
  • 2oz/56g virtually fat free fromage frais
  1. Put all the filling ingredients into a pan and cook over alow heat for about 3 minutes. Cover and keep warm.
  2. Whisk together the egg yolks and seasoning in a large bowl. Whisk the egg whites in a seperate bowl until soft peaks form and then slowly fold in the egg yolks.
  3. Preheat the grill to a medium setting. Spray the Fry Light onto a non-stick omelette pan, heat gently and add the egg mixture and cook for a few minutes until the base is firm. Then place under the grill to cook the top of the omelette.
  4. Transfer the omelette to a warm plate, spoon the mushroom mixture (drain if necessary) over one half of the omelette. Fold over the other side and serve immediately.
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