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Nutrition Facts
Serving Size 1 (83g) Recipe makes 2 servings The following items or measurements are not included below: 1/4 cup mascarpone
Calories 193
Calories from Fat 155		(80%)
Amount Per Serving		%DV
	Total Fat 17.3g	26%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 249mg		83%
Sodium 176mg		7%
Potassium 94mg		2%
Total Carbohydrate 1.1g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.5g
Protein 8.6g		17%
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Puffed Cheese Omelet

Recipe #363588 | 16 min | 8 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Mar 30, 2009

Adapted from a recipe I found in this morning's Herald Sun's Sunday magazine, too late for today's breakfast but I plan to try it soon. It is from Donna Hay's 'Tastes of Autumn' magazine but to me this sounds like an anytime of year breakfast idea! My only additions were garlic, rosemary and sage, simply because I enjoy all of these in many savoury dishes, but I've listed them as optional. Feel free to add your favourite herbs. So that the omelet retains its lightness, I'd be disinclined to add anything else to it, but I'll certainly be making this with some mushrooms. YUM! OOPS! Chocolatl observed - quite rightly - that I'd omitted the butter from the Ingredients list. Add 1 tablespoon butter, preferably unsalted to the pan in step four.

SERVES 2 (change servings and units)

Ingredients

1/4 cup mascarpone
1 tablespoon chives, chopped
1-2 garlic cloves, 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.

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Featured Reviews for This Recipe

From: Noo

On Aug 2, 2009

Simply delicious!! A really light and fluffy omelet,obtained with the utmost ease....full of flavour from the chives,and the mixture of cheeses (I went with the sour cream option rather than the mascarpone). An indulgent start to the day that doesn't require much effort...thumbs up from me!

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From: Bonnie G #2

On Jul 5, 2009

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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From: AyronV

On Jul 3, 2009

So good! I used fat free sour cream instead of the mascarpone. I will be making my omelets like this from now on.

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From: Chocolatl

On May 30, 2009

"Heat the butter"--what butter? There's none listed in the ingredient list. I had to guess the amount, and I think I guessed too much. But that's the only quibble I have with this delicious recipe. I've been looking for a puffy omelet that didn't require finishing in the oven, and this one is perfect. I had to add dried rosemary, but used fresh sage and chives, and added a little fresh savory. I also followed the suggestion to add mushrooms. The result was wonderful, light but very satisfying. My mother used to serve omelets just like this for supper, and I think this would make a wonderful dish any time of day, any time of year. Made for ZWT 5 Omelette challenge.

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