Mouthwatering cheese omelet made with mascarpone, eggs and parmesan is gluten-free, nut-free and soy-free – perfect for breakfast or brunch!
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose |
⏱ 18 mins – easy
🍽 2 servings – 343 kcal per serving
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup mascarpone cheese
- 1 tbsp chives
- 2 cloves of garlic
- 1 tsp dried sage
- 1 tsp dried rosemary
- 2 eggs
- 2 tbsp whipping cream
- 1 tbsp butter
- ½ oz Parmesan cheese
- 1 tbsp cheddar cheese
- 1 knife
- 1 grater
- 1 hand mixer
- 3 bowls
- 1 spoon
- 1 plate
- 1 whisk
- 1 frying pan
Grate parmesan cheese with a grater.
Transfer the grated parmesan cheese to a plate.
Grate cheddar cheese with a grater.
Transfer the grated cheddar cheese to a plate.
Peel and mince garlic, then chop chives.
Combine mascarpone cheese, dried sage, dried rosemary, chives, and garlic in a bowl with a spoon to get a smooth texture.
Crack eggs in a bowl.
Transfer egg yolks to another bowl. Season with a quarter tsp of black pepper and salt. Add whipping cream and whisk.
Beat the egg whites in a bowl with a hand mixer
Transfer beaten egg whites to the egg yolk mixture. Stir with a spoon to get an egg mixture.
Heat butter in a frying pan over medium temperature. Transfer the egg mixture and cook for 5 minutes. Add parmesan cheese, cheddar cheese, and the mascarpone cheese mixture over it.
Fold the omelet with a spoon.
Cook for 2 more minutes, then turn off the heat to get a cheese omelet.
Transfer the cheese omelet to a plate.
It’s ready to be served !