French cuisine · Breakfast & Eggs

Omelette aux Fromages de Savoie

Creamy omelet with Beaufort and Reblochon that pulls long cheese strings when cut open.

Ingredients · for 2 servings

• 6 eggs
• 100 g Beaufort (or mountain cheese)
• 100 g Reblochon (or mountain cheese)
• 2 tbsp crème fraîche
• 20 g butter
• 1/2 bunch chives
• salt, pepper

Instructions

1. Coarsely grate the Beaufort, remove the rind from the Reblochon and cut into roughly 1 cm cubes; cut the chives into fine rings.
2. Whisk the eggs with the crème fraîche, a little salt and pepper only until the whites and yolks are just combined — too much air makes the omelet dry.
3. Stir the grated Beaufort into the egg mixture and add half the chives.
4. Foam the butter in a 24 cm nonstick pan over medium heat, pour in the egg mixture and use a spatula to keep pulling the setting edges toward the center.
5. As soon as the mixture is set on the bottom but still slightly runny on top (after about 3 min), scatter the Reblochon cubes over one half and pull the pan off the heat, covered, for 1–2 min until the cheese melts.
6. Fold the omelet over, slide onto two warmed plates, sprinkle with the remaining chives and serve immediately.