I use Comté cheese for this omelette recipe but you can also try Emmental, Beaufort or Gruyere cheese. It is a simple omelette that is sure to become a weekend staple. Season with fresh herbs if desired, though it is perfect as is!
13 people made this
2 tablespoons olive oil
1 onion, diced
8 eggs (or 2 eggs per person)
1 tablespoon water
50g grated Comté
Method Prep:5min › Cook:10min › Ready in:15min
Add the olive oil to a nonstick frying pan. Heat the oil over medium heat and add the onion to the pan. Cook the onion for about 10 minutes or until brown.
Meanwhile, whisk the eggs in a bowl. Add the teaspoon of water and mix well.
Set the pan with the onion over high heat. Pour the egg mixture into the pan.
With a wooden spoon, bring the edges of the omelette towards the centre of the pan, while the liquid part moves towards the edges of the pan to cook. Repeat several times until you no longer have any liquid. Add the cheese. Reduce to low heat.
Continue to cook for 5 to 10 minutes total depending how you like your omelette (5 minutes if you like it runny, 10 minutes for a well done omelette).