Breakfast
French cheese omelette
A soft, golden omelette folded around melting cheese and herbs. Ready in five minutes.
- 8 min3 prep · 5 cook
- MediumDifficulty
- 460 kcalper serving
Ingredients
1 servings
- Eggs3
- Gruyère or Emmental, grated40 g
- Butter10 g
- Chopped chives or parsley1 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Beat the eggs well with a pinch of salt and pepper.
- 2
Melt the butter in a non-stick pan over medium heat until it foams.
- 3
Pour in the eggs and stir with a spatula for a few seconds, then let them set, tilting the pan so the runny egg fills the gaps.
- 4
While the top is still slightly soft, scatter over the cheese and herbs.
- 5
Fold the omelette in half or in three and slide it onto a warm plate.
Tips and questions
- Should a French omelette be brown?
- Classically no: it should be pale yellow outside and slightly soft inside. Brown spots mean the pan was too hot.
- What size pan should I use?
- A 20 cm non-stick pan for 3 eggs. A bigger pan spreads the eggs too thin and makes them hard to roll.
Timer
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