Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 red onion or leek, thinly sliced
• 1 cup sliced mushrooms or zucchini
• 1 cup coarsely chopped kale, spinach or rocket
• 6 eggs, separated
• 80g coarsely grated cheddar or mozzarella
• 25g butter
• 1 cup leftover roasted vegetables (such as sweet potato, pumpkin or potato)
• Finely grated parmesan, to serve

Method

• Step 1 Preheat oven to 220C/200C fan forced. Heat oil in a non-stick frying pan over medium-high heat. Add the onion and mushroom and cook, stirring, for 3-4 minutes or until tender. Add the kale and cook, tossing, for 1-2 minutes until kale is slightly wilted. Transfer mixture to a bowl. Wipe pan clean.
• Step 2 Whisk the egg whites until soft peaks form. Lightly fold in the yolks and one-third of the cheddar.

• Step 3 Heat the butter in the frying pan over medium-high heat. Add the egg mixture. Cook for 3-4 minutes or until the bottom is beginning to set. Sprinkle over mushroom mixture, roast vegetables and half the remaining cheddar. Bake for 2-3 minutes or until vegetables are warm and the omelette is puffed and golden. Sprinkle the remaining cheddar over half the omelette. Carefully fold in half. Sprinkle with parmesan to serve.