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French omelet stuffed with cheese and herbs

French Omelet Stuffed with Cheese and Herbs

Fluffy, appetizing, and a little different — breakfast for the whole family! A French omelet stuffed with cheese and herbs is the perfect morning dish. It comes together fast, even if you're making several in a row. You can mix it up by adding different ingredients to the filling to suit your taste.

Maria

Recipe author

French omelet stuffed with cheese and herbs

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Composition / ingredients

Servings:

Eggs

Milk

Hard cheese

Butter

Dill (3 sprigs)

Parsley (3 sprigs)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 14 g

Fats 53 % 17 g

Carbohydrates 3 % 1 g

218 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a French omelet stuffed with cheese and herbs? Gather your ingredients. Always wash the eggs before using them — even a shell that looks clean can carry harmful bacteria; a food-safe wash and a brush work best. Use good-quality cheese with no added vegetable fats.
Step 2:

Wash the herbs, pat them dry with paper towels, and chop them finely with a knife. I used dill and parsley, but any will do — go with whatever you like or have on hand.
Step 3:

Grate the cheese on the medium holes of a box grater so it melts faster.
Step 4:

Crack the eggs into a deep bowl, then pour in the milk. A French omelet uses either no liquid at all or just a splash, so don't be surprised there's so little milk. Add salt. Beat the eggs with the milk and salt — you don't need to work up much foam or volume. The goal is simply to blend the whites and yolks well.
Step 5:

Melt the butter in a skillet over low heat so it coats the whole surface. It should just start to bubble — but don't let it burn, since butter scorches quickly. To prevent that, you can add a little vegetable oil along with the butter.
Step 6:

Pour the beaten eggs into the skillet. Swirl the pan in every direction to spread the eggs evenly over the whole surface, as if you were making a crêpe.
Step 7:

Turn the heat up to medium. As soon as one edge of the omelet sets a bit, lift it with a spatula so the still-liquid egg runs underneath. Repeat this a few times so the omelet sets faster all around. The quicker it cooks, the more tender it will taste.
Step 8:

Once the entire surface of the omelet is set, sprinkle grated cheese over one half. Cook for another 20 seconds.
Step 9:

Then fold the omelet in half with the spatula. Turn off the heat and leave the omelet in the cooling pan for another 30 seconds so the cheese melts.
Step 10:

Carefully slide the omelet onto a plate and scatter the chopped herbs on top. Serve it right away — this omelet is best hot, while the cheese is still soft and stringy. Enjoy!

How can you tell if an egg is fresh? Crack it into a separate bowl. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk should hold its shape rather than spread out, looking shiny, rounded, and firm.
Any cheese works for this dish — hard, semi-hard, or soft like mozzarella. The main thing is that it tastes good, is high quality with no milk-fat substitutes, and melts well.