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. ---------------------------------------------------------------------------
Nutrition
Ingredients
