Foam omelette a la Cordon Bleu

Name: Foam omelette a la Cordon Bleu
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 4 Eggs (size M); 75 g Herb cream cheese; 2 TEASPOONS Oil; 1/2 bunch Parsley; 8 Stem(s) Chervil; 1 Organic Lemon; 75 g cooked ham (cut very fine); 75 g Raclette cheese (in slices); 7-10 Tbsp Sea salt

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

4 Eggs (size M)
75 g Herb cream cheese
2 TEASPOONS Oil
1/2 bunch Parsley
8 Stem(s) Chervil
1 Organic Lemon
75 g cooked ham (cut very fine)
75 g Raclette cheese (in slices)
7-10 Tbsp Sea salt

Directions

1
Separating eggs. Mix egg yolks and cream cheese. Beat the egg whites with the whisks of the hand mixer until stiff and fold into the egg yolk cream cheese mixture. Heat 1 tablespoon of oil in each of 2 small coated pans (approx. 18 cm Ø), add half of the egg dough each and smooth it down. Cover the foam omelettes and let them set for about 20 minutes at low heat.
2
Wash the herbs, shake dry and chop finely, except for some chervil for garnishing. Wash the lemon, grate dry and cut into slices
3
About 3 minutes before the end of the cooking time, place half the herbs, half the ham and half the cheese on each half of the omelette. Fold the other half of the omelette over each. Finish cooking the omelettes. Cut the omelettes in half, sprinkle with salt and chervil and add lemon wedges
4
With four people: