Mushroom And Onion Omelette

Serves 4

• ½ red onion, chopped
• ½ red capsicum, seeded & diced
• 5 button mushrooms, sliced
• 1 carrot, roughly grated
• 2 teaspoons olive oil
• 2 tablespoons fresh parsley, finely chopped
• 6 eggs
• 4 egg whites
• 3 tablespoons water
• 4 tablespoons ricotta cheese or soft goat cheese
• Sea salt and black pepper to taste

1. Cook the onion, capsicum and mushrooms together in a frying pan with one teaspoon of olive oil until softened.
2. Transfer vegetables into a bowl and add the parsley, carrot, salt and pepper.
3. Whisk the eggs, egg whites and water together in a large jug.
4. Reheat the frying pan and add one teaspoon of olive oil. Pour half of the egg mixture into the pan and tilt the pan to coat the base evenly.
5. When the edges of the omelette set, lift it slightly with a spatula to allow the uncooked egg to run underneath.  Cook for a minute and then scatter half the vegetable mixture and half the cheese on top.
6. Gently lift one edge of the omelette with a spatula and fold it over to enclose the filling.  Cut the omelette in half.
7. Repeat the procedure to cook the second omelette and cut it in half.  Serve with a salad.