2 eggs, separated
1 tablespoon (15ml) Clover gouda, grated
1 tablespoon (15ml) Clover cheddar, grated
1 tablespoon (15ml) Clover black pepper feta cheese, crumbled
1 tablespoon (15ml) Clover MooiRiver butter
1 teaspoon (5ml) sunflower oil
salt and black pepper
paprika and fresh chives
Whisk the egg whites in a clean, dry bowl until soft peaks form.
Whisk the egg yolks with the Gouda cheese and season with salt and pepper.
Heat the butter and oil in a frying pan.
Carefully fold the egg whites into the yolk mixture, pour into the pan and spread evenly to distribute the mixture.
Scatter the cheddar and feta cheese over the omelette and cook for 2 minutes.
Place under a hot grill and cook for 2–3 minutes, or until the cheese melts.
Using a spatula flip the omelette in half and slide onto a warm serving plate.
Sprinkle a little paprika over the omelette and top with some chopped chives.
CLOVER INGREDIENTS USED IN THIS RECIPE