Ingredients
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1/4 cup mascarpone
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1 tablespoon chives, chopped
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1 pinch rosemary, to taste
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1 pinch sage, to taste
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2 free-range eggs, separated
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2 tablespoons cream
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sea salt, to taste
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fresh ground black pepper, to taste
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1 tablespoon butter, preferably unsalted
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1 tablespoon parmesan cheese, finely grated
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1 tablespoon cheddar cheese, grated
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extra parmesan cheese, finely grated, to serve
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1 -2 garlic clove, minced
Instructions
- Combine the mascarpone, chives and garlic, rosemary and sage (if including) and set aside.
- Place the egg yolks, cream, salt and pepper in a bowl and whisk until they are combined.
- In a separate bowl, whisk the egg whites until they form stiff peaks then gently fold through the egg yolk mixture.
- 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.