Omelette with cheese
1 serving
5 minutes
Cheese omelet is a classic dish of Russian cuisine that embodies simplicity and sophistication of taste. The delicate texture of the omelet combines with the gooey, aromatic Gruyère cheese, giving it a rich creamy flavor with nutty notes. Cooked in a mixture of olive and butter, the omelet turns out airy and slightly creamy. Historically, omelets were popular among peasants and aristocrats as eggs have always been an accessible and versatile ingredient. This dish is perfect for breakfast or a light dinner, and due to its cooking method, the omelet takes on an elegant shape. It should be served immediately after cooking to enjoy its softness and melting cheese.
1
Whisk the eggs in a bowl until smooth, but do not salt or pepper.
- Chicken egg: 3 pieces
2
Place a 20 cm diameter pan for the omelet on a fairly high heat. Add olive oil to the pan. When the pan gets hot, add butter and tilt the pan until the butter melts.
- Olive oil: 1 tablespoon
- Butter: 15 g
3
Pour in the beaten eggs and stir them in the pan with circular motions using a whisk, frequently shaking the pan. At this stage, it's important to achieve a uniform creamy consistency. When the mixture starts to noticeably thicken, stop stirring and let the omelet rest for 30 seconds to set slightly at the bottom. Lift the edges with a spatula.
- Chicken egg: 3 pieces
4
Wrap your free hand with a clean linen towel, lift the pan off the stove, tilt it away from you and tap the far edge against the table a couple of times. The omelet will detach from the bottom of the pan and start sliding towards the far side. Season the omelet with salt and pepper, sprinkle with grated cheese. Now take hold of the pan handle again and fold the far third of the omelet towards the center by tossing it up. Then bring the pan to a warmed plate and let the omelet slide onto it. The cheese will melt from the heat in the tender center of the omelet. Serve immediately.
- Salt: to taste
- Ground black pepper: to taste
- Gruyere cheese: 50 g