ricotta and chive omelette

  • 2 eggs, separated
  • 2 tablespoons single (pouring) cream
  • sea salt and cracked black pepper
  • butter, for frying
  • 2 tablespoons finely grated parmesan 
  • 50g ricotta 
  • 2 teaspoon chopped chives
  • crispy bacon and pan-fried mushrooms, to serve

 

  1. Whisk together the eggs yolks, cream, salt and pepper until combined. Place the eggwhites in a clean bowl and whisk until soft peaks form. Gently fold the eggwhites through the egg yolk mixture. Melt some butter in an 18cm non-stick frying pan over medium-low heat. Add the egg mixture and cook for 2–3 minutes. Sprinkle with the parmesan, top with the ricotta and chives and cook for a further 2–3 minutes or until the base of the omelette is golden and just set. Using an egg flip, fold the omelette over. Serve immediately with the bacon and mushrooms. Makes 1
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