Mushroom, pea and bocconcini omelette

1 Heat the oil in a small non-stick frying pan and cook the garlic and mushrooms for 2–3 min. Add the peas to the pan and cook for a further 2 min.

2 Carefully fold the beaten egg whites and yolks together. Season with a pinch of salt and freshly ground black pepper. Pour the eggs over the mushrooms and peas and allow to set for 15 seconds on the bottom of the pan.

3 Drop the bocconcini over the top and put directly under a hot grill for 2 min, or until puffed up and cooked through. Slice into two and serve.