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 French Omelet stuffed with Cheese Recipe
French omelette stuffed with Hohland cheese. Classic French omelette with cheese is one of my favorite breakfast dishes.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Filling
Omelet
Course Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Filling
Omelet
Instructions
  1. Products.
    Products.
  2. For the filling, finely chop the tomatoes, mix with cheese, season with pepper.
    For the filling, finely chop the tomatoes, mix with cheese, season with pepper.
  3. Prepare one omelet per serving, that is, divide all the ingredients in half. Beat 2 eggs so that the protein is completely mixed with the yolk. Peel the greens, remove the stalks, finely chop the leaves, thinly slice the green onions. Add half of the greens to the egg mixture, add salt and mix.
    Prepare one omelet per serving, that is, divide all the ingredients in half. Beat 2 eggs so that the protein is completely mixed with the yolk. Peel the greens, remove the stalks, finely chop the leaves, thinly slice the green onions. Add half of the greens to the egg mixture, add salt and mix.
  4. In a non-stick frying pan with a diameter of 22 cm, melt half the butter over medium heat. When the oil is browned, pour in the egg mixture, let it stand on the fire for 5-7 seconds, then start vigorously stirring the contents of the mold with a spatula, shaking the mold so that the egg mass is evenly distributed. Cook this way for about 20 seconds.
    In a non-stick frying pan with a diameter of 22 cm, melt half the butter over medium heat. When the oil is browned, pour in the egg mixture, let it stand on the fire for 5-7 seconds, then start vigorously stirring the contents of the mold with a spatula, shaking the mold so that the egg mass is evenly distributed. Cook this way for about 20 seconds.
  5. Without removing from the heat, tilt the pan so that most of the egg mass moves to the bottom of the pan. Carefully prying a thin egg film, wrap half of the omelet in it.
    Without removing from the heat, tilt the pan so that most of the egg mass moves to the bottom of the pan. Carefully prying a thin egg film, wrap half of the omelet in it.
  6. Place the filling in the center along the entire length of the omelet. Then tap the raised form on the work surface so that the omelet partially "moved" sideways, and wrap the "moved" part (third) with a spatula on another part of the omelet, closing the filling. You should get a pointed oval.
    Place the filling in the center along the entire length of the omelet. Then tap the raised form on the work surface so that the omelet partially "moved" sideways, and wrap the "moved" part (third) with a spatula on another part of the omelet, closing the filling. You should get a pointed oval.
  7. Turn the omelet onto a warmed plate and serve immediately.
    Turn the omelet onto a warmed plate and serve immediately.
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