Herb-Infused Fluffy Cheese Omelet
Experience the delicate allure of this herb-infused fluffy cheese omelet that's perfect any time of the year. Drawing inspiration from Donna Hay's 'Tastes of Autumn', this gourmet yet simple dish elevates breakfast with the rich creaminess of mascarpone and the robust flavors of fresh herbs and cheese. Effortlessly achieve a light and airy texture, thanks to lovingly whipped egg whites and the earthy flavor complement of garlic, rosemary, and sage. Customize it with your own favorite herbs while maintaining the savory lightness. The result is a marvelous blend of flavors enveloped in a tender, fluffy omelet — a culinary delight that feels like a warm embrace each morning.
2
Servings
N/A
Calories
13
Ingredients
Ingredients
mascarpone
1/4 cup
chives
1 tablespoon (chopped)
garlic clove
1-2 (minced, optional)
rosemary
1 pinch (optional)
sage
1 pinch (optional)
eggs
2 (free-range, separated)
cream
2 tablespoons
sea salt
to taste
fresh ground black pepper
to taste
butter
1 tablespoon (preferably unsalted)
parmesan cheese
1 tablespoon (finely grated)
cheddar cheese
1 tablespoon (grated)
extra parmesan cheese
to sprinkle (finely grated)
Instructions
1
Begin by preparing the filling. In a small bowl, mix together the mascarpone cheese, chopped chives, and the optional minced garlic, rosemary, and sage if using. Set aside for later use.
2
Separate the eggs, placing egg yolks in one medium bowl and egg whites in another. Add the cream, salt, and pepper to the yolks, whisking them until well combined and smooth.
3
Using a clean whisk or hand mixer, beat the egg whites until they form stiff peaks. This will ensure the omelet's fluffy texture. Gently fold the yolk mixture into the egg whites, trying not to deflate the whites.
4
Heat the butter in a non-stick pan over medium heat. Once the butter has melted and is slightly bubbling, pour the egg mixture into the pan. Allow it to cook undisturbed for about 5 minutes, or until the underside is set and golden brown.
5
Sprinkle the top of the omelet with the grated parmesan and cheddar cheeses. Spread the prepared mascarpone mixture evenly over one half of the omelet.
6
Carefully fold the other half of the omelet over the mascarpone filling using a spatula. Cook for an additional 1-2 minutes to let the cheeses melt together.
7
Slide the omelet onto a serving plate, sprinkle with additional grated parmesan cheese, and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Herb-Infused Fluffy Cheese Omelet?
It is a gourmet breakfast dish featuring a light texture, mascarpone cheese, and a blend of fresh herbs like chives, rosemary, and sage.
How many servings does this recipe make?
This recipe is designed to serve 2 people.
What makes the omelet texture so fluffy?
The fluffiness is achieved by beating egg whites until they form stiff peaks and then gently folding them into the yolk mixture.
What are the primary herbs used in this recipe?
The recipe uses chopped chives, and optionally rosemary and sage.
What ingredients are in the mascarpone filling?
The filling contains mascarpone cheese, chopped chives, and optional minced garlic, rosemary, and sage.
How should I prepare the eggs?
Separate the yolks from the whites; whisk yolks with cream and seasoning, and beat the whites until stiff.
Is garlic mandatory for this recipe?
No, 1-2 minced garlic cloves are optional ingredients for the herb filling.
How much mascarpone is needed?
The recipe calls for 1/4 cup of mascarpone cheese.
What kind of eggs are recommended?
The recipe suggests using 2 free-range eggs.
How much cream should be added to the yolks?
Add 2 tablespoons of cream to the egg yolks.
How do I know when the egg whites are ready?
Beat them with a whisk or hand mixer until they form stiff peaks.
What heat setting should be used for cooking?
The omelet should be cooked in a non-stick pan over medium heat.
How long does the omelet cook undisturbed?
Allow the egg mixture to cook undisturbed for about 5 minutes until the underside is set and golden brown.
Which cheeses are used as toppings?
Finely grated parmesan and grated cheddar cheeses are sprinkled over the top.
Should I use salted or unsalted butter?
The recipe recommends 1 tablespoon of butter, preferably unsalted.
How is the omelet folded?
Use a spatula to fold one half of the omelet over the half that has been spread with the mascarpone filling.
What is the final garnish for the dish?
The dish is finished with an additional sprinkle of finely grated parmesan cheese before serving.
Who is the inspiration for this omelet recipe?
This dish is inspired by Donna Hay's 'Tastes of Autumn'.
Can I use different herbs?
Yes, you can customize the omelet with your own favorite herbs while maintaining the savory lightness.
How should the chives be prepared?
The chives should be chopped before being mixed into the mascarpone.
What is the total number of ingredients in this recipe?
There are 13 ingredients including optional items and seasonings.
What tools are recommended for beating egg whites?
A clean whisk or a hand mixer is recommended to ensure the whites reach the correct consistency.
When do I add the cheese to the omelet?
Sprinkle the grated parmesan and cheddar cheeses on top once the underside of the omelet is golden brown.
Is sea salt required for this recipe?
The recipe specifies sea salt to taste for seasoning the egg yolks.
What type of pan is best for this omelet?
A non-stick pan is best to prevent the omelet from sticking and to help it slide onto the plate.
Can this recipe be served for brunch?
Yes, it is described as a gourmet breakfast that is also perfect for brunch or light meals.
How do I avoid deflating the egg whites?
Gently fold the yolk mixture into the egg whites instead of stirring vigorously.
What color should the bottom of the omelet be?
The underside should be set and golden brown.
How long do I cook the omelet after folding?
Cook for an additional 1-2 minutes to allow the cheeses to melt together.
What is the preparation for the parmesan cheese?
The parmesan cheese should be finely grated.