This week, for Wednesdays with Donna Hay, Kayte of Grandmas's Kitchen Table and I made the Puffed Cheese Omelette. This is a delicious omelette made with fluffy whipped egg whites folded into the yolks which have been beaten with cream (I used light cream). The omelette is cooked on one side in a pan coated with sizzling butter (in my case, margarine)before being filled with a mixture of marscapone (I used light ricotta) and chopped chives.
I made it for breakfast - and it was delish:
I would definitely make this again - easy and tasty.
Go see what Kayte thought of this omelette in 16 hours time.
Next week: Potato and parmesan soup with parsley pesto
Looks so so delicious.
ReplyDeleteThat looks really delicious!
ReplyDeleteI've had similar and like it when there's a lot of filling to it :) They do them as egg white omelettes (except without the mascarpone as I think it's supposed to be low fat :P ).
ReplyDeleteThis looks delicious, and I like your substitutions!
ReplyDeleteAgree - easy and TASTY!! Love how puffy this came out and all the melted cheese = ++++.
ReplyDeleteI've never had fully omelettes :) but it sounds tasty and with the cheese just divine ~ I'd love to have this for my birthday!
ReplyDeleteHow cute - in 16 hours time...:) I think it is terrific that you and Katye are cooking together every Wednesday.
ReplyDeleteYours is the third of the Donna Hays omelet, I have seen, and you have all converted me to a Donna Hay fan. I am going to try to make the omelet and the potato soup.
ReplyDelete