Prep 5 mins
Cook 3 mins
This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set. This I leave up to you to decide. This recipe yields 2 servings.
- 4 extra large eggs
- fine salt, to taste
- fresh ground black pepper, to taste
- nutmeg, freshly ground, to taste
- 1 ounce parmesan cheese, grated
- 2 tablespoons butter
- 2 ounces gruyere cheese, grated
- Break the eggs into a bowl.
- Season to taste with salt, pepper, and nutmeg.
- Add Parmesan cheese.
- Beat the eggs with a fork until just mixed.
- Heat a large frying pan over medium heat.
- Add the butter and allow it to melt and color slightly.
- Add the beaten eggs.
- Use the flat side of the fork to stir the eggs until they start to set.
- Smooth the top and leave the eggs to cook.
- Add the Gruyere cheese over the surface.
- Fold the omelette into thirds and flip it onto a heated serving plate.
Thanks to this recipe, my first omelette was a success!
Excellent instructions! I didn't have any gruyere so used a nice strong Dutch cheese but it was lovely and tasty anyway. I will use this as my basic omelette recipe now. Thanks for posting