Our fifth recipe here at Wednesday with Donna Hay was chosen by Gaye and is Puffed Cheese Omelette. (Click on the recipe for link to it.)
I have made many versions of omelettes over the years, but I have never made one like this, or for that matter, tasted one like this. From now on, all other omelettes will pale in comparison. This is my new go-to omelette recipe.
What's the big deal about a really puffy omelette, you might be asking. It's really really good. The ingredients can be changed, of course, as all omelettes are subject usually to whatever is hanging around the frig or whatever you are in the mood to buy at the store for them, but it's the technique in this omelette that makes it such a different being.
The eggs are separated, the yolks combined with a few ingredients, and then the whites are whipped into stiff peaks and folded into the yolk mixture. The result is a fluffy, puffy omelette that is light and melts in your mouth.
In this version, the mascarpone cheese is placed along one edge and oozes out when the top is folded over...creating instant eye appeal for cheese lovers. That would be me. And Mark. I made one for breakfast on Sunday and we shared it, I took a third and he ate the other two-thirds. A third seemed like the size of a regular 2-egg omelette because of the puffiness, so with only 2 eggs in the whole recipe, you get a very large omelette with the puffiness of it. We loved that slightly crisp outside from where it sizzled in the butter in the pan, crisp on the outside and puffy creamy on the inside.
Anyway, try this one...a few extra steps with whipping the whites but, believe me, you will fall in love. This is definitely a repeat.
Gaye's post on these is here and Margaret's post is here. Next week, we are making Potato and Parmesan Soup with Parsley Pesto, feel free to join us.
