Puffed Cheese Omelet

• 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

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.

mascarpone, chives, garlic, rosemary, sage, eggs, cream, salt, fresh ground black pepper, butter, parmesan cheese, cheddar cheese, extra parmesan cheese

Taken from www.food.com/recipe/puffed-cheese-omelet-363588 (may not work)