It’s not hard to whip up a cheese omelet. But don’t fry it for too long. It should stay creamy in the center. Fill it with soft fresh cheese and Gruyère, which has a nutty flavor. Together with mixed fresh herbs—fines herbes—it flavors the omelet and makes it unbelievably delicious.–Maria Zihammou
LC Let’s Be Clear About One Thing Note
Let’s be clear about one thing, shall we? This cheese omelet recipe is not an omelet for ascetics. Not with it being loaded with butter, cheese, creme fraiche or sour cream, and the like. (There’s actually ample filling to tuck within two omelets, not just one, should you wish to be anything but overly indulgent.) Sounds absolutely DREADFUL, doesn’t it?!
- Quick Glance
- 15 M
- 15 M
- Serves 2
- 4 large eggs
- 4 tablespoons cold water
- 1/4 cup (50 milliliters) finely chopped mixed fresh herbs, preferably flat-leaf parsley, thyme, tarragon, and chives (fines herbs)
- Sea salt and freshly ground black pepper
- 2 ounces soft, creamy cheese, such as goat cheese
- 3 tablespoons crème fraîche or sour cream
- 1 tablespoon (1/2 ounce) unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 ounces (50 grams) finely grated Gruyère, plus more for sprinkling
- Bread or toast, for serving
- 1. Crack the eggs in a bowl and whisk them together with the water. Whisk in half the chopped herbs and season with salt and pepper. Take a moment to combine the soft, creamy cheese with the sour cream or crème fraîche in another small bowl.
- 2. Heat the butter and oil in a skillet over low heat. When the butter has completely melted, pour in the egg mixture and let it cook for a few moments without stirring. Using a spatula, carefully stir or scrape or simply loosen the bottom of the omelet. Cook the omelet until the bottom and sides are gently set, the center is still soft and creamy, and the underneath is just beginning to take on a little color. It may be necessary to increase the heat to medium-low but be mindful not to overcook the omelet.
- 3. Spread the grated cheese over the entire surface of omelet and dollop the sour cream mixture along its center. [Editor’s Note: We found that unless you prefer an obscenely generous cheese presence in your omelet, there’s actually sufficient filling to make a second omelet should you wish to crack 4 more yolks and make breakfast for your sweetie. Otherwise, by all means, cram it all in a single omelet and say thanks to the gods of gluttony.) Using a spatula, immediately fold the 2 sides of the omelet in over the cheese toward the middle and shimmy the omelet onto a plate or divvy it among 2 plates. Scatter the rest of the herbs over the omelet and, if desired, sprinkle with additional grated cheese. Serve with bread or toast.
- Swap boursin cheese for the goat cheese. If using boursin with herbs, omit the fresh herbs.