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Categories:Viewed: 22 - Published at: 2 years ago
Ingredients
- 4 None eggs, separated
- 1/3 cup cream cheese with herbs
- 2 tbsp olive oil
- 1/2 bunch fresh parsley, finely chopped
- 8 sprigs fresh chervil, chopped
- 3 oz ham, finely chopped
- 3 oz Raclette cheese, sliced
- 1 None lemon, cut into wedges
Method
- Whisk the egg yolks with the cream cheese. Whip the egg whites to stiff peaks then fold into the yolk mixture.
- Heat 2 separate 7 inch frying pans with 1 tbsp oil each. Divide the egg mixture between the 2 pans, smoothing the top. Cover the pans and cook over low heat for 15-17 mins until almost set. Distribute 1/2 the herbs between the 2 pans along with the ham and cheese and cook for another 2-3 minutes. Fold the omelettes in 1/2 then place on warmed plates. Sprinkle with the remaining herbs and a little sea salt. Serve with lemon wedges.
