German cuisine · Breakfast & Eggs

Cheese Omelette

Delicate omelette filled with grated mountain cheese that melts into strings when folded.

Ingredients · for 2 servings

• 6 eggs
• 150 g mountain cheese
• 3 tbsp milk
• 2 tbsp butter
• 1/2 bunch chives
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Finely grate the mountain cheese and let it come to room temperature so it melts faster later.
2. Whisk the eggs with the milk, salt, pepper and a pinch of nutmeg for 1 min. until the mixture is even and lightly frothy.
3. Melt half the butter in a 24 cm nonstick pan over medium heat until it foams but doesn't brown.
4. Pour in half the egg mixture and let it set for 2–3 min., pulling the set edges toward the center with a spatula and letting the liquid egg run into the gaps.
5. Once the surface only glistens moistly, sprinkle half the cheese over one half, let it melt for 30 sec. and fold the omelette over.
6. Prepare the second omelette the same way, sprinkle both with chive rings and serve immediately while the cheese still stretches into strings.