“Omelette du fromage” is a French phrase that translates to “cheese omelette” in English. It gained popularity through an episode of the animated television series “Dexter’s Laboratory” titled “The Big Cheese,”
We researched it and here is how to do it:
- 2-3 large eggs
- 1-2 tablespoons milk (optional)
- Salt and pepper to taste
- 1-2 tablespoons butter
- 1/4 to 1/2 cup grated cheese (such as Gruyère, Cheddar, or Swiss)
- Crack the eggs into a mixing bowl. Add the milk if desired, which can help create a lighter texture, and whisk the eggs until well combined. Season with salt and pepper according to your taste preferences.
- Heat a non-stick skillet over medium heat. Add the butter and allow it to melt and coat the bottom of the pan.
- Once the butter has melted and is bubbling, pour the whisked eggs into the skillet. Allow the eggs to cook undisturbed for a few seconds until the edges begin to set.
- Using a spatula, gently push the cooked edges toward the center while tilting the pan to allow the uncooked eggs to flow to the edges. Continue this process, working your way around the omelette, until most of the liquid is set but the top is still slightly runny.
- Sprinkle the grated cheese evenly over one half of the omelette.
- Using the spatula, carefully fold the other half of the omelette over the cheese, creating a half-moon shape.
- Cook for an additional 1-2 minutes to allow the cheese to melt and the omelette to cook through. You can adjust the cooking time based on how well-cooked you prefer your eggs.
- Once the omelette is cooked to your desired level, carefully slide it onto a plate and serve immediately.
A cheese omelette is a versatile dish, and you can customize it by adding other ingredients such as diced vegetables, cooked bacon or ham, herbs, or spices to suit your taste. Serve the omelette with toast, a side salad, or your favorite breakfast accompaniments.
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