It has been a cooking goal of mine to make a French omelette properly and after seeing the show The Bear, in which they make a such an omelette filled with Boursin and topped with chives and Ruffles sour cream and onion chips! I had to try but I used A la Table’s Melange Mystere cheese blend which combines mild and strong cheeses, which make for a deliciously complex melty, gooey cheese filling.
I also used their signature honey for my fruit and their Tomato Caesar Jam for my toast and I cannot express just how perfect that Jam is with this cheese omelet.
Equipment
- 8” non-stick pan
- Rubber spatula
Ingredients
Omelette
- 2-3 eggs beaten until frothy
- 2 tbsp salted butter divided
- Salt
Garnishes/Filling:
- A la table’s Melange mystere cheese blend
- Fresh chives finely chopped
- Ruffles chips crushed (optional but delicious)
Sides:
- Toast with A la table’s Tomato Caesar Jam
- Fruit yogurt & A la table’s signature honey (or their honey & nuts)
Instructions
Directions:
- Add a pinch of salt to beaten eggs
- Heat your non-stick on medium
- Add about 1tbsp butter
- When butter becomes frothy, add beaten eggs and immediately lower heat to medium-low or low
- Shake your pan while scrambling your eggs with your spatula.
- Run your spatula around the rim of the omelet to unstick it.
- As soon as the egg starts to set and you start to see the pan underneath in spots. Spread the egg over the empty spots.
- Add a handful of cheese to one side of the omelette
- Tilt your pan a little fold the egg over itself in a roll (or just fold in half)
- Tilt the pan over your plate and slide the omelette, seam side down onto the plate
- Fix it if it fell weird & spread a little butter overtop
- Sprinkle on chives, flakey salt and broken potato chips.Voila! You’ve made a fancy French omelette. Enjoy!
Notes
Note: If the rolling part seems daunting you can simply fold the omelet in half and slide onto your plate. Also, if you get a little browning on your omelet, it’s all good!