Filled with flavour, this light-as-a-feather omelette is Sunday breakfast, sorted. With salmon, lemon & baby capers, it's much more than a simple omelette.
3 eggs, separated
¼ cup mascarpone
1 tbsp chopped chives, plus extra to serve
2 tbsp extra virgin olive oil
20 g Parmesan, finely grated, plus extra to sprinkle
40 g grated cheddar cheese
60 g hot smoked salmon, skin removed, flaked into small pieces
Black pepper, to season
baby capers, to garnish
micro herbs, to garnish
lemon wedges, to serve
- Put egg yolks, mascarpone and chives in a large bowl and whisk to combine.
- In a second large bowl, whisk egg whites using electric hand mixer until stiff peaks form. Fold through egg yolk mixture.
- Heat oil in a 22cm nonstick lidded frying pan over a medium heat. Pour egg mixture into the pan and cook for 5 minutes or until little bubbles appear all over surface. Sprinkle with cheeses and salmon. Cover with lid and cook for a further 1 minute. Carefully fold in half to enclose filling then cook covered for a further 1 minute. Sprinkle with extra parmesan, season with pepper and serve immediately scattered with capers and micro herbs, and lemon on the side.