Cheese Omelette (Omelette Au Fromage)

"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."
photo by French Tart photo by French Tart
photo by French Tart
photo by COOKGIRl photo by COOKGIRl
photo by Rita1652 photo by Rita1652
photo by PaulaG photo by PaulaG
photo by French Tart photo by French Tart
Ready In:




  • 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.

Questions & Replies

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  1. Thanks to this recipe, my first omelette was a success!
  2. Really good!Thanks.
  3. 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
  4. A wonderful classic, and one that I very much enjoyed for my supper on Saturday! I made this omelette for the step-by-step demo in the French Forum and as you can see from the photos (posted in the forum), the omlette turned out extremely well. I scattered fresh chopped herbs on top of mine with a little extra parmesan cheese. Made for the ZWT5 Omelette Challenge and very much enjoyed. Thanks George! FT:-)
  5. Made exactly as directions indicated and garnished the top of the omelette with fresh French tarragon. This is the most delicious omelette I've ever eaten. Something as common as nutmeg (freshly ground) can take a recipe to soaring heights! Don't omit the nutmeg! Reviewed for ZWT 2009 Omelette Challenge in the French forum. Thank you!


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