Egg white omelette
2 large eggs (separated)
1 finely chopped tomato
50g sliced mushrooms
1 small pinch of salt& pepper
1 tbsp unsalted butter
1. Separate both the egg yolks and egg whites in a separate bowl
2. Wash and chop the mushrooms and the tomatoes
3. Put the tbsp of butter in a heated pan and fry the mushrooms until soft
4. Once soft add the egg white, tomatoes to the pan.
5. Cook until both sides are slightly golden brown and then season with a small pinch of salt and pepper for taste.