ReceptnaptárCheese omelette (omelette au fromage)
A classic French cheese omelette with Gruyère or Comté: smooth outside, creamy inside, folded in three. Ready in 10 minutes, for breakfast or a light supper.
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Ingredients
Method
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- Beat the eggs with a fork until smooth and season lightly with salt (the cheese is salty too) and pepper.
- Heat half the butter in a 20 cm non-stick frying pan over medium heat until foaming and pour in half the egg.
- Stir with a spatula for 20-30 seconds while shaking the pan, then let the bottom set while the top is still creamy.
- Sprinkle half the cheese over the middle of the omelette and leave it to melt for 20 seconds.
- Fold the omelette into thirds as you slide it onto the plate. Make the second one the same way with the rest of the ingredients and serve at once with a green salad or toast.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- A French omelette doesn't brown: cook it in butter over a medium heat and take it off while the top is still creamy.
- Three eggs in a 20 cm pan make the best one; in a bigger pan it gets too thin.
Frequently asked questions
What makes a French omelette different?
It is cooked quickly with constant stirring, without colour, and stays creamy inside; it is not a flat, fully set egg pancake.
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More french ideas
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- Tartine with salted butter and lavender honey
- Tartine with fresh cream cheese and jam
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- Tartine with goat's cheese and honey
- Tartine with peanut butter and banana
- Homemade croissants (croissants au beurre)
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