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In a bowl, mix egg yolks, cream, Parmesan, salt and pepper.
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In another bowl, whisk egg whites until stiff.
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Gently fold egg whites into egg yolk mixture.
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In a non-stick skillet, heat half the butter and the oil. Add half the egg mixture.
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As eggs start to cook close to the sides of the skillet, gently bring the cooked portion into the middle with a spatula. Tilt and turn the skillet to allow the uncooked egg to run into the empty space around the sides.
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When the top is still moist and creamy and the egg is no longer liquid, cover half the omelette with half the ricotta cheese.
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Slide spatula under the untopped half and fold omelette in half.
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Serve immediately and top with grated fresh Parmesan and chives.
Chef’s Secret: Beating the egg whites gives this omelette its impressive soufflé-like volume and lightness. Adding the creamy ricotta makes it simply divine!