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 & Croutons
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This Recipe for French Omelette With Melted Cheese & Croutons is one of thousands in the Recipes-to-go Cheese Cookbook.
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I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
This is a recipe for French Omelette With Melted Cheese & Croutons from the recipe cookbook of Recipes-to-go (Cheese)
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
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 omelette 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 & Croutons Recipe brought to you by Recipes To-Go