The Four-Cheese Omelette
Instructions
Is a variant of the classic omelet because eggs combine different kinds of cheese and milk.
Very small diced the Gruyere, mozzarella and fontina.
Lightly beat the eggs with a pinch of salt, three tablespoons of grated cheese, half a glass of milk, salt and pepper.
Bake the omelet in a pan where you left melt a knob of butter.
Spread the cheese on half of omelet, fold.
Let it slide gently on the serving dish.
Preheat oven to 160 degrees, switch it off and keep the omelette the time needed for the cheeses melt.
Serve.
Ingredients and dosing for 4 persons
- 6 eggs
- 30 g of emmenthal cheese
- 40 g of mozzarella
- 30 g of fontina cheese
- 1/2 cup of milk
- 3 tablespoons of grated cheese
- 1 walnut butter
- Salt
- Pepper