Puffed Cheese Omelet - cooking recipe

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

Preparation

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.