Classic French Omelette with Cheese
1 serving
15 minutes
The classic French omelet with cheese is the embodiment of elegance and simplicity in French cuisine. Originating from France's culinary traditions, this delicate, airy omelet offers refined pleasure to anyone who tries it. Its velvety texture combines with a light creaminess, while the melted cheese adds depth of flavor and appetizing stretchiness. It cooks quickly but requires attention: proper egg whisking and temperature control make it perfect. Traditionally served for breakfast or a light dinner, its versatility allows for experimentation with fillings. This omelet pairs wonderfully with a crispy baguette and fresh herbs, creating a unique harmony of flavors in every bite.
1
Thoroughly beat the eggs with milk - better with a regular fork.
- Chicken egg: 3 pieces
- Milk: 1 teaspoon
2
Melt butter in a pan. The pan should be hot enough; otherwise, the omelet won't be fluffy.
- Butter: 1 tablespoon
3
Once the oil stops foaming, add the eggs with milk, covering the bottom. Immediately lift the part of the omelet that has stuck so the egg mixture can flow underneath. Repeat this several times, gently shaking the pan to help the omelet set faster on all sides.
- Chicken egg: 3 pieces
- Milk: 1 teaspoon
4
One minute before fully cooked, distribute grated cheese on one half of the omelet and cook for another 20 seconds.
- Cheese: 50 g
5
Use a spatula to fold the omelet, covering the cheese half with the other. Turn off the heat and let it cook for another 30 seconds.
- Ground black pepper: to taste
- Salt: to taste