asparagus and ricotta souffle omelette

  • 6 eggs, separated
  • ⅓ cup (80ml) single (pouring) cream
  • sea salt and cracked black pepper
  • 2 teaspoons extra virgin olive oil
  • 1 bunch (150g) asparagus,
    shaved with a peeler
  • 1 cup (240g) fresh ricotta
  • finely grated parmesan, to serve
  • baby sorrel leaves, to serve
  1. Place the egg yolks, cream, salt and pepper
    in a large bowl and whisk to combine. 
  2. Place the eggwhites in a separate large, clean bowl and whisk to stiff peaks. Carefully fold the eggwhites into the yolk mixture. 
  3. Divide the oil between 2 x 18cm non-stick frying pans and place over medium heat. Divide the asparagus between the pans, top with the egg mixture and cook for 3 minutes or until puffed and golden on the bottom. 
  4. Top with the ricotta and fold over to enclose. Sprinkle with pepper and parmesan and serve immediately with sorrel leaves. Serves 4.
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