This one sounds really Frenchy fancy but not so hard to do. This is one of those recipes that would definitely impress someone the minute your blurt out the word: Soufflé.
I got this recipe from this Canadian cooking show from Food Network Canada, the chef is named Laura Calder, French Cooking at Home. When someone says French cooking, it is almost immediate and understood that it is difficult to do, and you'll have to go to a French Restaurant to eat it. Well, Laura Calder breaks it down for you and make it easy for you to do it at home, like this one:
Soufflé is the past participle of the French verb "souffler" which means "to blow up" or more loosely "puff up".
Ingredients you'll need are:
1/4 cup of shitake mushrooms
1 tablespoon butter
1 pinch Salt and pepper
4 eggs, separated
2 tablespoons Parmesan cheese
Wash mushrooms and slice then into thin pieces, stir fry with a bit of oil or butter. When cooked, turn off the heat and set aside.
Put the yolks in a metal bowl and set over a pot of gently simmering water (make sure it's not boiling). Season with salt and pepper and whisk until thick and frothy. Remove from the heat.
Beat the whites to stiff peaks and fold into the yolk mixture. The correct way of folding is like drawing a line the middle using your spatula and turning it so that the ones under will be on top; turn the bowl 45 degrees and then repeat, til well mixed. Do not over mix or else the air in the egg whites will deflate.
Heat the remaining butter in a large frying pan for the omelette (no-stick will simplify your life! -L.Calder). Pour the egg into it and cook until the bottom is set and golden and the top still fluffy and soft, three to five minutes. Scatter the mushroom all over the omelette, then the cheese. Cover for a few minutes to soften the cheese. Uncover, fold the omelette in half and slide it onto a plate. Serve.