Gruyère Omelette

Name: Gruyère Omelette
Total time: 10 min
Yield: 2
Ingredients: 6 unit eggs; 2 tbsp butter (unsalted); ½ tsp salt; ¼ tsp black pepper (ground); 1 oz Gruyère cheese (grated)

Sweet & Morning · European

A variant of Omelette — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

5 ingredients · 10 minutes · 2 servings

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Contains dairy, egg

Restrictions

Containsdairy · eggIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

6 unit	eggs
2 tbsp	butter (unsalted)
½ tsp	salt
¼ tsp	black pepper (ground)
1 oz	Gruyère cheese (grated)

Optional

Not counted above. The dish works without them.

1 tbsp	chives (finely sliced)
1 tbsp	parsley (chopped)
1 tbsp	milk

Steps

whisk1 min
cold, in a bowl
eggs + salt + black pepper, 30 to 40 strokes until the colour is uniform and no clear ropy strands of albumen remain — an unbroken strand sets separately as a tough white curd, and that is the flaw you taste in a badly mixed omelette. Salt now, not later: it has a minute to dissolve and slightly loosen the proteins, which makes the set more tender
cook2 min
medium, 8-inch nonstick or seasoned pan
half the butter, swirled to coat the sides as well as the base. Wait until the foam subsides but before any speck browns — the foaming is the butter's water boiling off, and it is the only thermometer you need. Browned butter means the pan will set the egg into a skin on contact
fry2 min
medium, stirring constantly
half the egg mixture, poured in at once, then agitated hard with a fork or rubber spatula, scraping the bottom and pulling the setting egg through the liquid. You are building thousands of tiny curds suspended in still-fluid egg rather than one sheet; that is what makes the interior creamy. Stop while the surface is glossy and barely liquid — carryover heat finishes it, and egg pushed past about 165°F squeezes out its water and weeps
fold1 min
off heat, pan tilted
Off the heat, distribute half the listed grated Gruyère over this omelette just before rolling it. Tilt the pan and roll with the spatula so it lands seam-side down. Use the other half of the cheese for the second omelette; residual heat melts the filling.
cook3 min
repeat
remaining butter + remaining eggs = second omelette, cooked the same way and served immediately. Omelettes do not hold: the curds continue to tighten and shed liquid on the plate within a couple of minutes, which is why this dish is cooked to order rather than in one large batch