Omelet With Sun-Dried Tomato, Mushroom and Cheddar Cheese

Melt the butter in a small to medium-sized pan on low heat, around 3 to 4 on the dial. I usually prefer a non-stick pan for omelets.

Once the pan is hot pour in the egg whites and let them slightly set. Then sprinkle on the mushrooms, sun-dried tomatoes and then the cheese. Cook until set a bit more and not too jiggly. Gently fold the egg in half and cook another 10 to 15 seconds. Flip to slightly brown on the other side but don’t overcook. Typically omelets should still be soft or runny in the middle. Remember to keep your flame low for a perfect, fluffy omelet. Salt and pepper to taste and sprinkle with a little parsley. Enjoy!