- - handful each of chopped portobellini mushrooms, diced red and yellow peppers, chopped onions and chopped baby marrows
- - a few cherry tomatoes, halved
- - Parmesan cheese for sprinkling
- - salt and pepper
- 5ml - tomato pesto
- - oil for shallow frying
- 6 - eggs, separated
1 Filling Heat the oil in a pan and stir-fry the mushrooms, peppers,onions and baby marrows until soft and fragrant.
Stir in a spoonful of tomato pesto (if using).
Season lightly with salt and pepper.
Add the tomatoes and set aside.
Whisk the egg whites until stiff peaks form and add a pinch of salt. Add four yolks and whisk until lightly combined, being careful not to beat the air out.
3 Grease two frying pans with ovenproof handles well with nonstick spray.
Divide the egg mixture between them.
4 Sprinkle the filling over the omelettes and add a whole egg yolk to each.Sprinkle Parmesan cheese on top.
5 Switch on the oven grill.Meanwhile, heat the pans on the stove until the bottom of each omelette is just cooked and the egg starts to pull away from the sides.
Quickly transfer the pans to the oven and cook until the surface of each omelette has set and the cheese has melted, being careful not to burn the tops.
6 To serve
Serve immediately with the tomato pesto.