Baked omelette with wild mushrooms

Since going on a 5:2 diet this year, I have been rethinking some of the favourite recipes which will be suitable for all family and lower in calories as well. Last evening I fancied some omelette for dinner, and it made me think of the school lunches and the school cooks who handled huge trays of baked omelettes, which were cut into neat squares. This one of the few school lunches that I actually enjoyed. My recipe for Baked Omelette with Wild Mushrooms is a far cry from the humble school meals. But the idea is the same: to bake it rather than cook in the frying pan, with less fat and healthier.

Baked Omelette with Wild Mushrooms
Ingredients:
100g wild mushrooms
1tsp butter spread (with olive oil)
1/2tsp Italian herbs mix
3tbsp plain yogurt (I used Rachel's organic fat free Greek Style natural yogurt)
50g self-raising flour
250g semi-skimmed milk
4 eggs
80 g low fat hard cheese, grated (for example, Weight Watchers reduced fat cheese)
olive oil spray (for example, from Filippo Berio)

Slice the mushrooms (if you don't have wild mushrooms, use chestnut mushrooms for a stronger flavour). I buy wild mushrooms from Tesco, they vary each month. For the last few weeks it is Pied de Mouton from Portugal, meaty mushrooms which are relatively big in size, and are very tasty. Fry them with 1tsp butter spread (with olive oil) or just butter and half a teaspoon of Italian herb mix, for about 3 minutes.

Remove from the heat, add two heaped tablespoons of self-raising flour (50g), 3btsp of plain yogurt, grated cheese and mix well with a spatula to make a thick paste with mushrooms. Pour the milk and mix well again.
Separate the whites from yolks. Add the egg yolks to the mix, and combine together. Whisk the egg whites for a few minutes until all bubbly (it doesn't have to be stiff like when you are making the meringues). Carefully fold into the batter.
Take about 8 ramekins (mine are all mismatched) and spray with the olive oil (I use Filippo Berio, as it comes in a bottle with a dispenser, so it is very convenient to use). Pour the mix into the ramekins. Place the ramekins into a big tray, and fill it with warm water, half way up (be careful not to get any water into the ramekins). Place the tray in the oven preheated to 200C. Bake for about 15 minutes.

You can bake these individual omelette protions ahead of your meal, and reheat in the oven, just before you serve them. For a more substantial meal, serve with the multi-seeded bread sandwich with prosciutto and sliced apple (that's what my husband had for dinner).

I had it with a simple rocket salad, drizzled with freshly squeezed lemon juice. As you can see, it is a low calorie version, but it's absolutely perfect for all the family including those who are not on a diet.
If you don't count the calories, use any hard cheese you fancy like Cheddar (which is a whooping 402kcal per 100g), or parmesan (even higher calorie count at 431kcal).

For more egg-citing recipes using eggs, please visit Egg Recipes. Did you see my #ShortcutEggspert badge on the side panel? BritMums and the British Lion Eggs have challenged foodie bloggers to share their knowledge and recipes for tasty meals with eggs. I was very happy to be chosen as one of the Shortcut Eggsperts. Watch this space for more recipes, using eggs.

Disclosure: I received vouchers and an amusing gadget to make soldiers as a participant in this project. All recipe ideas and opinions are mine.