Puffed Cheese Omelet

Name: Puffed Cheese Omelet
Ingredients: 1/4 cup mascarpone; 1 tablespoon chives, chopped; 1 -2 garlic clove, minced (optional); 1 pinch rosemary, to taste (optional); 1 pinch sage, to taste (optional); 2 free-range eggs, separated; 2 tablespoons cream; sea salt, to taste; fresh ground black pepper, to taste; 1 tablespoon butter, preferably unsalted; 1 tablespoon parmesan cheese, finely grated; 1 tablespoon cheddar cheese, grated; extra parmesan cheese, finely grated, to serve

13 ingredients

4 steps

Ingredients

1/4 cup mascarpone
1 tablespoon chives, chopped
1 -2 garlic clove, minced (optional)
1 pinch rosemary, to taste (optional)
1 pinch sage, to taste (optional)
2 free-range eggs, separated
2 tablespoons cream
sea salt, to taste
fresh ground black pepper, to taste
1 tablespoon butter, preferably unsalted
1 tablespoon parmesan cheese, finely grated
1 tablespoon cheddar cheese, grated
extra parmesan cheese, finely grated, to serve

Directions

1

Combine the mascarpone, chives and garlic, rosemary and sage (if including) and set aside.
2

Place the egg yolks, cream, salt and pepper in a bowl and whisk until they are combined.
3

In a separate bowl, whisk the egg whites until they form stiff peaks then gently fold through the egg yolk mixture.
4

Heat the butter in a 20cm/8 inch non-stick pan over a medium heat; pour the egg mixture into the pan and cook for 5 minutes; sprinkle with the parmesan and cheddar; spread the mascarpone mixture onto one side of the omelet and carefully fold over to enclose the filling; cook for a further 1-2 minutes; sprinkle with parmesan and serve.