Puffed Cheese Omelet
photo by Bonnie G #2
- Ready In:
- 16mins
- Ingredients:
- 13
- Serves:
-
2
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
- 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.
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Reviews
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Great Omelet, made this as a special breakfast for DH after he returned from a long trip and he loved it. I followed your advice and didn't add anything additional to it. When making it I always have a hard time turnng the omelette so I started it in a pan with metal handles till the bottom was firm and then placed in a 350 pre-heated oven for the top to become firm. Then when I removed it - was a snap to fold in half. Loved how fluffy and light it was with whisking the whites of the eggs. This was a great tasting, elegant looking and simple to prepare breakfast.
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I made this as written although 5 minutes on my range yielded a close-to-burnt omelet. So, I quickly moved the pan to a smaller burner and reduced the temperature to low. Fresh herbs from the garden, heavy cream for cream, full fat sour cream for mascarpone, local free range eggs, Irish Dubliner cheddar. Unlike any omelet I've ever eaten. If angels prepared omelets, it would taste like this! Thank you for posting the recipe! It's been added to my newest cookbook: Book #250250! Most importantly however: ~Tasty Dish~ approved! Reviewed for ZWT 2009. Keep the excellent recipes comin', Bluemoon! cg
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!