3 eggs, separated
2T thick cream
40g grated Parmesan
40g Brie, thinly sliced
baby basil, to serve
Place egg yolks and cream in a bowl, season with salt and pepper, and stir to combine. In a separate bowl, whisk egg whites until stiff peaks form and fold through the egg yolk mixture.
Melt butter in a 22cm non-stick frying pan over medium heat. Pour the egg mixture into the pan and cook for two or three minutes. Top with Brie and Parmesan and spread mascarpone over half of the omelette.
Carefully fold over to enclose the filling and cook a further minute or two. Sprinkle with baby basil to serve.
Find other delicious breakfast recipes in our May 2016 issue