Mixed Mushroom Omelette

• 80g butter
• 300g mixed mushrooms (Swiss, flat, Portobello), sliced
• 8 eggs, separated
• 100g PHILADELPHIA Light Spreadable Garlic & Herb
• salt and pepper, to taste

1. Heat 1/2 the butter in a small frying pan over medium heat.
2. Add mushrooms and toss for 3-4 minutes, until golden and tender.
3. Remove and keep warm.
4. Combine egg yolks and seasonings.
5. Whisk egg whites until soft peaks form.
6. Fold into egg yolk mixture.
7. Heat 1/4 of the remaining butter until foaming.
8. Pour in 1/4 of the egg mixture and allow to cook for 2-3 minutes.
9. Top with 1/4 of the Philly* and 1/4 of the mushrooms, then allow to cook for a further 1-2 minutes.
10. Fold omlette in half and serve immediately.
11. Repeat process with remaining ingredients.

butter, mixed mushrooms, eggs, philadelphia, salt

Taken from www.kraftrecipes.com/recipes/mixed-mushroom-omelette-103964.aspx (may not work)