This is a lovely recipe. I add a little light mayonnaise to the mixture. It sounds strange, but it really brings out the taste of the low protein cheese. I use Violife original, but you can use your favourite, just take into account the protein level. I add a few cooked mushrooms too, which help make this a really tasty, quick dinner. Serve simply with a fresh mixed salad.
For the filling: 80-100g mushrooms, chopped 1 tsp butter 1 tsp oil 40g suitable Low Protein Cheese, grated For the Omelette: 50g Fate All Purpose Mix ¼ tsp baking powder Salt and pepper to taste 10g butter (room temperature) 30g suitable light mayonnaise 40ml water
First, prepare the filling:
Place the 1 tsp butter and 1 tsp oil into a small warm frying pan.
Wait until the butter has melted and add the mushrooms. Cook over a high heat for a few minutes until lightly brown. Keep the heat up so that any moisture evaporates.
Place into a dish and put the grated low protein cheese on top. Do not stir it in.
Next, prepare the Omelette:
Place the Fate All Purpose Mix, baking powder, salt and pepper into a small mixing bowl. Add the butter and mayonnaise.
Measure the water in a baby’s bottle and pour it into the bowl.
Use an electric hand mixer to mix for about 1 minute until it forms a thick and light mixture like creamy mayonnaise.
Place the pan back on the heat (no need to wash it) and before it gets hot, add the omelette mixture to the middle of the pan.
Use a spoon to spread it out to about 16cm in diameter. You can dip the spoon into water to help you spread the mixture easily.
Leave it to cook gently until the underside is golden, and the top is beginning to look dry. Add the mushroom cheese mixture to the middle of the omelette.
Use a pallet knife or spatula to lift the edge of the omelette to fold in half in the pan.
Gently press it down a little and leave to cook over a low heat for a couple of minutes until the filling is warmed through. Turn the omelette over to cook evenly. Serve hot.