What's for breakfast today? How about a delicious fluffy omelet, light enough to be a souffle? OMG, I'm so hungry right now, I could eat it off the screen! 

I love making this recipe with only a little effort to make a fabulous morning treat. The best way to make your omelet is one at a time, so the kids will have to wait

Fluffy Souffle Omelet
2 eggs, separated
1 tablespoon milk (or pouring cream)
2 tablespoons grated pecorino cheese
a pinch each of sea salt and white pepper
1 tablespoon unsalted butter

Lightly whisk egg yolks, milk, salt and pepper. In a clean bowl whisk egg whites until soft peaks form

Take a spoonful of egg white mixture and gently blend with egg yolk mixture. Gently fold the rest of the egg white mixture into the egg yolk mixture 

Heat an 18 cm nonstick fry pan over a low-medium heat. Melt butter and when gently bubbling pour in egg mixture and cook for 2 to 3 minutes

Sprinkle half the pecorino cheese over the mixture, cook for a further 2 minutes or until golden underneath (check by gently lifting edge with a spatula) With a spatula gently fold the omelette in half and serve immediately sprinkled with the remaining pecorino cheese

Serve with fresh salad greens and buttered toast