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Cooking with Raymond

Cheese Omelette

A simple yet delicious technique which can be enjoyed for a nourishing breakfast or for a light meal.

Name of dish:Cheese Omelette
Preparation time:5 mins
Cooking time:4 mins
Serves:1 person
Cheese Omelette

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Raymond prepares the perfect cheese omelette.

Ingredients

  • 5ml/1tsp olive oil
  • 10g/1tsp butter
  • 160g/3 medium organic/free range, fresh eggs (Chef's note 1)
  • 30g of grated Comte or Gruyere cheese
  • Salt and freshly ground black pepper (Chef's note 2)

Method

  1. In a mixing bowl, gently beat the eggs together (Chef's note 3) with a pinch of salt and pepper.
  2. In an omelette pan heat the olive oil and butter until it begins to foam.
  3. Pour in the egg mixture and cook for a few seconds. Allow the omelette to set lightly before stirring the set part inwards. Repeat this motion 5 times until the omelette has formed completely but is still soft and creamy in the centre.
  4. Grate the Comte or Gruyere cheese over the omelette as it is cooking in the pan and fold the sides towards the centre.
  5. Turn out onto a plate. Brush the omelette with olive oil or butter and serve immediately.

Variations

  1. The fillings for omelettes are endless - mixed vegetables and chorizo, cheese and tomato, mushrooms, truffles, smoked haddock, ham, smoked salmon, to name but a few.

Chef's notes

  1. Egg freshness is important as a fresh egg will have more texture than an old egg. A fresh egg is heavy and should feel well filled. As eggs become older, moisture moves out though tiny pores in the shell and air moves inside creating an air space inside the egg. Sometimes you can feel this by shaking an old egg.
  2. Don't add too much seasoning as the cheese will contribute to the amount of salt.
  3. Don't break them down too much because you want the contrast of textures.

The Menu

Raymond Blanc

A recipe for success

Raymond makes fricassée of wild mushrooms.

The Inspectors' verdicts

David Moore and Sarah Willingham

"They're a really strong couple"

David and Sarah on the winners.

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