Mascarpone and blue cheese souffléd omelette

Recipe from: 6/9/1999 12:00:00 AM
Ingredients 6
Servings 4


  • 8
    jumbo eggs, separated
  • 50
  • sea salt and milled black pepper to taste
  • 60
  • 60
    mascarpone cheese
  • 60
    crumbled blue cheese (mild-flavoured)


Preheat grill. Whisk egg yolks, water, salt and pepper with a fork until frothy. Whisk egg whites separately until soft peaks form, then fold gently into yolks. Heat 30 ml (2 tbsp) butter in a 24 cm diameter frying pan, tilting pan to coat sides of pan with butter. Remove from stove, pour in half the egg mixture and return to stove. Cook, gently easing omelette away from sides of pan with a spatula when base has set and omelette is golden underneath. Spread half the mascarpone over top, sprinkle with half the blue cheese and place under grill until top is light golden brown. Remove from grill. Repeat with remaining egg mixture and cheeses. Cut omelettes into wedges with a sharp knife and serve immediately with lightly toasted crusty bread.

Read more on: eggs  |  grill  |  shallow-fry

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