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Fribourg Omelet
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups1 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4608896
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 4 large eggs
- 1 pinch salt
- 1 pinch ground black pepper
- 2 tbsp milk
- 1 pinch ground nutmeg
- 2 tbsp butter or olive oil
- 3 thin slices of ham, cut in small squares
- 1 handful roughly chopped fresh kale
- 6 thin 8-cm (3-inch)-wide slices of Gruyère cheese
Directions
- In a large bowl, whisk together the eggs, salt, pepper, milk and nutmeg, until even and glossy.
- Place half the butter in the skillet on medium heat. Swirl the pan to coat evenly with butter.
- Add ham and cook until deep brown.
- Stir in kale for 30 seconds, or until slightly wilted but still crunchy. Set aside the ham and greens.
- Add the remainder of the butter to the skillet over low heat.
- Pour egg mixture into the skillet, moving skillet to create a flat, even layer. Heat until the eggs have begun to set, with some fluff on top.
- Scatter the ham and kale evenly over the top of the eggs.
- Lay the Gruyère slices over the open omelet. Heat until the edges of the cheese have melted slightly.
- Gently push the edges of the omelet less than half a centimeter toward the center of the skillet with two spatulas, making sure not to break it. Turn the heat off.
- Use the spatulas to lift half the omelet and fold over the other half. Move the entire omelet carefully onto a plate and serve.
Equipment
Stovetop, 30 cm or 12-inch-diameter skillet, Whisk, 2 spatulas