Puffed up like a soufflé and on the table in just half an hour, this fragrant garlic mushroom and chive omelette makes for a brilliant brinner.
- Heat half the oil in a nonstick ovenproof frying pan. Fry half the mushrooms for 5-6 mins, until they are golden brown. Stir in half the garlic and cook for 30 secs. Transfer to a plate. Repeat with the remaining oil, mushrooms and garlic. Transfer to the plate and wipe out the pan with kitchen paper.
- Heat the grill to medium-high. In a clean bowl, beat the egg whites with an electric hand whisk until they form stiff peaks.
- In a separate bowl, season then whisk the egg yolks and quark soft cheese until light. Whisk the chives and hard cheese into the yolk mixture. Carefully fold the egg white into the yolk mixture, then lightly fold in half the fried mushrooms.
- Pour the mixture into the frying pan and top with the remaining mushrooms. Cook on the hob for 4-5 mins, until half-set, then place under the grill to finish cooking the top for a further 4-5 mins, or until the omelette has risen like a soufflé and turned golden brown. Slice the omelette and serve with a mixed green salad, if you like.
See more Quick and healthy recipes