FAST
Blue cheese and mushroom soufflé omelettes
SERVES 4
500 gm mixed mushrooms, such as king brown, Swiss brown, oyster and enoki
100 gm butter
2 tsp thyme leaves
2 garlic cloves, crushed
150 gm baby spinach leaves
8 eggs, separated
200 gm mild blue cheese, crumbled
1 Thickly slice large mushrooms (king browns and Swiss browns), tear oyster mushrooms in half and enoki mushrooms into smaller clusters.
2 Melt 60gm butter in a large frying pan over high heat. Cook mushrooms and thyme, without stirring, until coloured underneath (2 minutes). Turn mushrooms over, cook until browned and softened (2 minutes). Add garlic and spinach, and cook, stirring, until spinach is just wilted (30 seconds).
Place eggwhites in a large bowl of an electric mixer and yolks into a second large
