Place one tablespoon of the olive oil in a skillet over medium heat. Add the crushed garlic and sliced mushrooms and cook, stirring for 4-5 minutes or until the mushrooms are tender. Transfer the mushrooms to a bowl and set aside. Clean the skillet.
To prepare the omelette, separate the eggs, placing the egg whites in one bowl and the yolks in another.
Whisk the egg whites until they reach firm peaks or a “stiff” consistency.
Add the grated cheese to the egg yolks. Mix to combine then gently fold the egg yolk mixture into the egg whites, being careful not to knock the air out.
Add the remaining olive oil to the skillet and place over medium heat. Gently transfer the souffle omelette mixture into the skillet. Cover with a lid and cook for 5 minutes or until lightly golden on the base and set on the top.
Transfer the souffle omelette to a plate. Top with the sauteed mushrooms and mixed herbs or snow pea shoots.
1 servings