Omelette au Fromage is the French Style of Cheese Omelette, made with a double dose of cheese, Parmesan, and Gruyere cheese added to eggs. If you don’t have guyere you can use processed cheese, that gets folded over the omelette.
We are continuing the second day of cooking French Cuisine. While I had grand plans of making dishes like Pissaladiere, Bugnes, Gratin Dauphinois and Flammekueche. Only I didn’t get around making any of these above mentioned dishes, though I must have spent many a day drooling over the delicious pictures these names conjured on. Before going into the recipe, let me share something first. For many years now, I must have watched that “Being Positive” tape at the office. While the gist of the tape ever stayed with me or not, one point that stuck with me is where the author says we should not use But! He says we should ban the word from our vocabulary.
I have made ardent efforts to somehow remove this word from my usage. No, I am not saying I am so good in never saying no to anybody. Just that I have replaced that word with something else or I manage to say no in a different way!
This also reminds me of what Dad keeps telling me on many occasions. Never give excuses! Of course, the situations that made him give me this gyan, was direr. Still, its something that stuck for life and ensures I never try to give excuses for not having done something.
So you see the critical situation I find myself in right now? I can’t use but and can’t give excuses as well. Whats left out is the simple brainwave that struck me at about 8.30 pm when I was thinking about what to cook for Hubby dear for dinner. Parents had taken kids for Dad’s birthday treat and it was just two of us left to feed ourselves. It was just then that Padma pinged me on WhatsApp, asking how many dishes did I cook through the day. Knowing that I seem to be cooking about 6 -7 on a weekend, she was shocked when she heard I hadn’t cooked any. And on top, I had two more dishes to be cooked and clicked on the French cuisine. She was very sure of my capability to cook up something and just to ensure my image to be in fact, I decided I ought to do something. I am not sure what prompted me to type in Omelette and I was shocked to realize that Omelette is of French origin! Imagine that!
Anyway, I was thinking if I could get hubby dear to have Omelette for his dinner. He came back from his walk and I gingerly asked him if he was game to try some Omelette au Fromage. He said what??. Then I explained that I had to cook something French and this Omelette au Fromage seem to be the quickest dish I could make right then. The only thing he asked was, will it be spicy?
So I said even if it wasn’t I will ensure he gets his chilies. Of course, I added more pepper and not chilies to ensure I keep true to the recipe and not Indianised it.
Omelette au Fromage
2 no Eggs
Salt to taste
Pepper to taste
1 tsp Parmesan Cheese, grated
2 tbsp Butter
2 tbsp Cheese you can use Gruyere cheese or regular processed cheese
How to make the Omelette au Fromage
Break the eggs into a bowl.
Season to taste with salt, pepper. Add Parmesan cheese.
Beat the eggs with a fork until mixed well.
Heat a large frying pan over medium heat.
Add the butter and allow it to melt and color slightly. It should almost be like turning to ghee. Add the beaten eggs.
Drizzle some oil on the sides and leave the eggs to cook.
Add the cheese over the surface.
Fold the omelette into thirds and flip it onto a heated serving plate.
Omelette au Fromage
- 2 nos Eggs
- Salt to taste
- Pepper to taste
- 1 tsp Parmesan Cheese grated
- 2 tbsp Butter
- 2 tbsp Cheese you can use Gruyere cheese or regular processed cheese
- Break the eggs into a bowl.
- Season to taste with salt, pepper. Add Parmesan cheese.
- Beat the eggs with a fork until mixed well.
- Heat a large frying pan over medium heat.
- Add the butter and allow it to melt and color slightly. It should almost be like turning to ghee. Add the beaten eggs.
- Drizzle some oil on the sides and leave the eggs to cook.
- Add the cheese over the surface.
- Fold the omelette into thirds and flip it onto a heated serving plate.