Classic French Cheese Omelette with Gruyère & Parmesan
Indulge in a timeless classic with this rich and creamy Cheese Omelette, inspired by the culinary masterpieces of Urbain Dubois and Emile Bernard from their 1864 masterpiece, 'La Cuisine classique'. This delightful breakfast dish combines the nutty, bold flavors of Gruyère cheese with the sharpness of Parmesan, making each bite a savory experience. The technique of folding the omelette ensures a luscious interior that is neither too dry nor too runny—perfectly adaptable to your preferred level of doneness. Whether enjoyed on its own or paired with fresh herbs and crusty bread, this omelette is a celebration of French cooking that can elevate your morning routine. This recipe yields 2 generous servings, making it ideal for brunch or a cozy breakfast for two.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
extra large eggs
4 (cracked)
fine salt
to taste (seasoning)
fresh ground black pepper
to taste (seasoning)
nutmeg
to taste (freshly ground)
Parmesan cheese
1 ounce (grated)
butter
2 tablespoons (unsalted)
Gruyère cheese
2 ounces (grated)
Instructions
1
Crack the extra-large eggs into a mixing bowl.
2
Season the eggs with fine salt, freshly ground black pepper, and a hint of nutmeg to taste.
3
Incorporate the grated Parmesan cheese into the egg mixture.
4
Using a fork, beat the eggs gently until just combined, ensuring you don't overmix.
5
Heat a large non-stick frying pan over medium heat, allowing it to warm up.
6
Add the butter to the pan, allowing it to melt and foam slightly, watching for a light golden color.
7
Pour the beaten eggs into the pan, tilting the pan to spread them evenly.
8
With the flat side of the fork, gently stir the eggs around the pan for about 30 seconds as they begin to set, creating soft curds.
9
Once the edges begin to firm, smooth the surface of the eggs and allow them to cook undisturbed until just set, approximately 1-2 minutes, or to your desired doneness.
10
Evenly sprinkle the grated Gruyère cheese over the top of the omelette.
11
When the cheese starts to melt, use a spatula to fold the omelette into thirds.
12
Carefully slide the folded omelette onto a warm serving plate and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic French Cheese Omelette?
A Classic French Cheese Omelette is a rich and creamy breakfast dish that features a folded egg structure with a luscious interior, typically using cheeses like Gruyère and Parmesan.
Who inspired this specific omelette recipe?
This recipe is inspired by the culinary work of Urbain Dubois and Emile Bernard from their 1864 book 'La Cuisine classique'.
What types of cheese are used in this recipe?
This recipe uses two types of cheese: grated Parmesan for the egg mixture and grated Gruyère for the filling.
How many eggs are required for this omelette?
You will need 4 extra-large eggs to make this recipe.
What spices are used to season the eggs?
The eggs are seasoned with fine salt, freshly ground black pepper, and a hint of nutmeg.
How many servings does this recipe provide?
This recipe yields 2 generous servings, making it ideal for a cozy breakfast or brunch.
What is the recommended cooking heat for the pan?
The omelette should be cooked in a large non-stick frying pan over medium heat.
What is the first step in preparing the eggs?
The first step is to crack the extra-large eggs into a mixing bowl and season them with salt, pepper, and nutmeg.
When should the Parmesan cheese be added?
The grated Parmesan cheese should be incorporated into the egg mixture before you start cooking.
How should the eggs be beaten?
Use a fork to beat the eggs gently until just combined, being careful not to overmix them.
How much butter is used in the pan?
The recipe calls for 2 tablespoons of unsalted butter.
How do I know when the butter is ready for the eggs?
The butter should be melted and foaming, showing a light golden color, before adding the eggs.
How do I ensure the eggs spread evenly in the pan?
After pouring the eggs into the pan, tilt the pan to spread them evenly across the surface.
How should I stir the eggs while they are cooking?
Use the flat side of a fork to gently stir the eggs for about 30 seconds as they begin to set into soft curds.
How long does it take for the omelette to set?
Once the surface is smoothed, allow the eggs to cook undisturbed for approximately 1-2 minutes until just set.
When is the Gruyère cheese added to the omelette?
Evenly sprinkle the grated Gruyère cheese over the top of the omelette once the edges begin to firm.
How do I fold the French omelette?
When the cheese starts to melt, use a spatula to fold the omelette into thirds.
What is the texture of the interior of this omelette?
The technique used ensures a luscious and creamy interior that is neither too dry nor too runny.
Is this recipe suitable for beginners?
Yes, it is tagged as an easy recipe, making it accessible for those looking to practice classic French techniques.
Can I add fresh herbs to this dish?
Yes, the description suggests that the omelette can be enjoyed with fresh herbs and crusty bread.
What kind of pan is best for this recipe?
A large non-stick frying pan is recommended to prevent the eggs from sticking and to help with the folding process.
How much Gruyère cheese is needed?
The recipe requires 2 ounces of grated Gruyère cheese.
How much Parmesan cheese is needed?
The recipe requires 1 ounce of grated Parmesan cheese.
Is the butter salted or unsalted?
The recipe specifies using 2 tablespoons of unsalted butter.
Why is nutmeg used in an omelette?
Nutmeg adds a subtle, warm depth of flavor that complements the richness of the eggs and the nuttiness of the Gruyère.
What tags are associated with this recipe?
Tags include omelette, breakfast, French cuisine, cheese, Parmesan, Gruyère, classic recipes, brunch, and easy recipes.
What should I do if I want the omelette more well-done?
The recipe is adaptable; you can allow the eggs to cook longer than 2 minutes until they reach your preferred level of doneness.
What tool is best for folding the omelette?
A spatula is the best tool for carefully folding the omelette into thirds before serving.
Should the plates be cold or warm when serving?
The instructions recommend sliding the omelette onto a warm serving plate for the best experience.
Does this recipe include dietary information like calories?
Based on the provided data, nutritional information such as calories, fat, and carbohydrates is not specified.