Ingredients for Puffed Cheese Omelet
- 2 tablespoons mascarpone cheese
- 2 tablespoons chopped chives
- Garlic Clove
- 1 teaspoon chopped fresh rosemary (optional)
- 1 teaspoon chopped fresh sage (optional)
- Free Range Eggs
- 2 tablespoons heavy cream
- Sea Salt
- Fresh Ground Black Pepper
- 1 tablespoon unsalted butter
- Parmesan Cheese
- Cheddar Cheese
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How to Make Puffed Cheese Omelet
- Combine 2 tablespoons mascarpone cheese, 2 tablespoons chopped chives, 1 clove minced garlic, 1 teaspoon chopped fresh rosemary, and 1 teaspoon chopped fresh sage. Set aside.
- In a bowl, whisk together 4 large egg yolks, 2 tablespoons heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- In a separate bowl, whisk 4 large egg whites until stiff peaks form. Gently fold the egg whites into the egg yolk mixture.
- Heat 1 tablespoon unsalted butter in an 8-inch non-stick skillet over medium heat.
- Pour the egg mixture into the heated skillet and cook for 5 minutes, or until the edges begin to set.
- Sprinkle 1/4 cup grated Parmesan cheese and 1/4 cup grated cheddar cheese over one half of the omelet.
- Spread the mascarpone mixture evenly over the cheese.
- Carefully fold the omelet in half to enclose the filling.
- Cook for 1-2 more minutes, or until the cheese is melted and the omelet is cooked through.
- Sprinkle with additional Parmesan cheese (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1g
Fat
46g
Carbs
0g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific For 1 Or 2 Omelets And Frittatas Breakfast Eggs Dairy Australian Easy Vegetarian Cheese Eggs Stove Top Dietary Gluten Free Comfort Food Free Of Something Brunch Taste Mood Savory Equipment Number Of Servings
