Omelets with Cheese
For the omelets, separate the eggs and beat the egg whites with salt until very stiff. Mix the yolks with flour and milk until smooth and leave to rest for a few minutes.
For the filling, brush the snow peas and season the cheese with salt and pepper.
Cook the snow peas in the vegetable broth for about 5 minutes. Toast the cheese slowly in a non-stick pan over medium heat.
For the omelets, fold the egg whites into the batter and pour some into a second non-stick frying pan with some butter. Cook on both sides until golden brown and repeat for another 3 omelets.
To serve, mix the mint into the snow peas and season with salt, pepper and soy sauce.
Transfer the omelets to warmed plates, cover one-half with cheese and vegetables and fold over.
Garnish with mint and serve immediately.