FLUFFY SOUFFLÉ OMELET
MAKES 2 SERVINGS
The beauty of this omelet is the fluffy eggs whites folded into the egg. Coupled with the delicious filling of sautéed mushrooms and melted Brie, it makes a routine omelet come alive.

Filling:
1 tsp. (5 mL) butter
1 small onion, thinly sliced
½ tsp. (2 mL) brown sugar
¼ tsp. (1 mL) dried thyme leaves
10 oz. (284 mL) can Money’s Mushrooms, Sliced, drained
2 c. (500 mL) baby spinach leaves, washed and wilted
4 cherry tomatoes, halved
3 oz. (90g) Brie cheese, diced

Omelet:
6 eggs, separated
2 Tbsp. (25 mL) milk*
Salt and freshly ground black pepper
2 Tbsp. (25 mL) butter

Melt 1 teaspoon (5 mL) butter in an 8 inch (20 cm) non-stick omelet pan. Add onion and sauté over medium heat until soft. Sprinkle with sugar and thyme and stir to dissolve sugar. Add drained mushrooms and continue to sauté to release and evaporate some of the liquid. Transfer to a large bowl. Squeeze wilted spinach and add to mushrooms along with halved cherry tomatoes and diced Brie. Fold together and set aside. To make omelets, beat egg yolks, milk and seasonings together. Clean beaters and in a separate bowl, beat egg whites until soft peaks form. Then fold into egg yolks. Using the same pan, wipe clean with paper toweling. Add 1 tablespoon (15 mL) butter and heat over medium-high heat until melted.  Swirl it around to coat the bottom. Pour in half the egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces. When egg is almost set on surface but still looks moist, cover one half of the omelet with half the filling. Slip spatula under the unfilled side, fold the omelet in half and cover with lid for about 1 minute to fully set the egg and heat through. Slide onto a warm plate. Repeat with remaining butter, egg mixture, and filling. Serve with hash browns or your favourite salad for a full meal.

*For extra creaminess, substitute cream for milk.