How to make an omelette
Today I'm going to be running through my recipe for 'Twenty Cheese Omelette', a great snack for any cheese lover.
You will need:
2/3 large eggs per person
2 tsp of cooking oil
2 tsp grated parmesan
2 tbs cream cheese
40g cheddar
10g Emmental
20g Blue stilton
20g Double Gloucester
40g Mozzarella
15g Halloumi
10g Red Leicester
Wensleydale
10g Jarlsberg
10g Edam
10g Gouda
10g Danish Blue
10g Australian Lüneberg
Primula
10g Caerphilly
10g Gruyere
1 small wedge of brie
5g Monterey Jack
1. Break the eggs carefully in to bowl, season with salt, pepper and grated parmesan.
2. Blend the egg yolks and whites with a large fork, once mixed add grated cheddar.
3. Pour oil in to shallow pan and stir in the cream cheese until melted.
4. Once the cream cheese has melted, sprinkle on a thin layer of finely grated emmental before pouring in your egg mix and turn the heat up to full.
5. Tilt the pan to spread the mixture evenly in the pan, once it become solid sprinkle a generous amount of blue stilton, double gloucester, mozzarella and halloumi on to the omelette.
6. Tilt your pan and using a spoon, draw the edge of the omelette into the centre. The liquid egg will flow into the space, filling it. Now tip the pan the other way and do the same thing. Keep tilting it backwards and forwards adding the red Leicester and Wensleydale.
7. One the omelette has solidificated, turn down the heat and pile the Jarlsbergon, Edam and Gouda on to one half of the omelette. Using a spactular, carefully fold your omelette in half and allow the low heat to gently melt the cheese.
8. Remove your omelette from the plan and place on a wire rack, cover the top with crumbled Danish Blue and Australian Lüneberg, place under a medium grill until cheese has browned.
9. Spread a thin layer of Primula over the top of the omelette, this will give you a sticky base to sprinkle your remaining two hard cheeses over, Caerphilly and Gruyere.
10. Serve immediately, garnish with a wedge of brie and grated Monterey Jack.
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