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Ingredients15 m servings 509 cals
Original recipe yields 1 servings (1 omelette)
- Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
- Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
- Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.
- Cook's Note:
- You can use any kind of cheese in this omelette, we just love Emmentaler cheese.
Per Serving: 509 calories; 44.9 g fat; 1.9 g carbohydrates; 25.5 g protein; 579 mg cholesterol; 637 mg sodium. Full nutrition
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