Family Sized Dinner Omelette
Cook Time 15 minutes
1 chorizo, finely diced
½ bunch of kale, washed well and shredded
8 eggs, separated
¼ cup cream
¼ cup ricotta
¼ cup Parmesan, finely grated
½ tsp. cream of tartar
Pinch of salt and pepper
1 tbsp butter
Preheat the oven to 180C.
Mix together the egg yolks, cream, ricotta and Parmesan, and season with salt and pepper.
Heat a 30cm non-stick skillet and add the chorizo. Cook until golden brown and then add the kale and wilt for 1-2 minutes.
With an electric mixer, whisk the egg whites to soft peak and then add cream of tartar. Keep whisking until stiff peaks form. Add 1/3 of the egg whites to yolk mixture and fold through with a spatula. Add another third and fold through, and then with the final third, fold through very gently to ensure it remains light and fluffy.
Heat butter in the pan with the chorizo. Once foamy, add the egg mixture, spreading it evenly around the pan. Remove from the heat and bake in the oven for 10 minutes or until puffed up lightly coloured.
Remove from the oven and slide out of pan onto a board. Cut into 4 even portions and serve with a big garden salad.