3 eggs
1 walnut sized piece of butter
1 oz grated gruyere or cheddar cheese
FOR THE CROUTONS
1/2 slice white bread
1 tbsp oil
A Recipe for
French Omelette With Melted Cheese & Crouto
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
This Recipe for French Omelette With Melted Cheese & Crouto is one of thousands in the Recipes-to-go Cheese Cookbook.
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
If you enjoy this French Omelette With Melted Cheese & Crouto Recipe - you should enjoy the recipe collections you can find on the websites below:
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
This is a recipe for French Omelette With Melted Cheese & Crouto from the recipe cookbook of Recipes-to-go (Cheese)
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Food Tip |
There is no such thing as a little garlic. |
| A. Baer |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
French omelettes are quite thick, so the size of the pan is
important, for a 3 egg omelette you need a 5-inch frying pan,
10-inches for a 6 egg omelette and so on. Cut the bread into small
squares of about half to quarter of an inch. Fry them in oil gently
and remove from the pan as soon as they turn golden. Wipe the pan out
and put in the butter. In a bowl lightly beat the three eggs. Heat
the butter until it hisses. The moment it stops hissing pour in the
three beaten eggs and with the back of a fork, scramble them in the
hot butter for about a minute until all the egg is cooked. When it
looks sort of soft scrambled addd the cheese, sprinkle over the
croutons and season. While the middle is still a little moist, fold
it with a palette knife or fork and tip it onto a warm plate. The
souffle will go on cooking for another 35 seconds to a minute after
you have taken it out so unless you like eggy shoe leather, take it
out of the pan just before it is cooked. It is a wonderful omelette,
slightly soft in the middle, crunchy and cheesy.
Serves: 1
French Omelette With Melted Cheese & Crouto Recipe brought to you by Recipes To-Go