Ingredients
Method
1.
Put egg yolks, mascarpone and chives in a large bowl and whisk to combine.
2.
In a second large bowl, whisk egg whites using electric hand mixer until stiff peaks form. Fold through egg yolk mixture.
3.
Heat oil in a 22cm nonstick lidded frying pan over a medium heat. Pour egg mixture into the pan and cook for 5 minutes or until little bubbles appear all over surface. Sprinkle with cheeses and salmon. Cover with lid and cook for a further 1 minute. Carefully fold in half to enclose filling then cook covered for a further 1 minute. Sprinkle with extra parmesan, season with pepper and serve immediately scattered with capers and micro herbs, and lemon on the side..