Yield > 1
Servings
Ingredients :
3 x Eggs
1 x Walnut sized piece of butter
1 oz Grated gruyere or cheddar
cheese
FOR THE CROUTONS
1/2 slc White bread
1 tbl Oil
Method :
• French omelettes are quite thick, so the size of the pan is
important, for a 3 egg omelette you need a 5-inch frying pan,
10-inches for a 6 egg omelette and so on.
• Cut the bread into small squares of about half to quarter
of an inch. Fry them in oil gently and remove from the pan as
soon as they turn golden.
• Wipe the pan out and put in the butter.
• In a bowl lightly beat the three eggs. Heat the butter
until it hisses. The moment it stops hissing pour in the three
beaten eggs and with the back of a fork, scramble them in the
hot butter for about a minute until all the egg is cooked.
• When it looks sort of soft scrambled addd the cheese,
sprinkle over the croutons and season.
• While the middle is still a little moist, fold it with a palette
knife or fork and tip it onto a warm plate.
• The omelette will go on cooking for another 35 seconds
to a minute after you have taken it out so unless you like eggy
shoe leather, take it out of the pan just before it is cooked.
• It is a wonderful omelette, slightly soft in the middle,
crunchy and cheesy.
• /EGGS
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