Three Cheese Omelet


A classic egg dish made even more wonderful with 3 cheeses which add flavor and eye appeal.
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At a glance
Soft-Ripened Cheeses
Pressed Cheeses

* 2 tsp. oil
* 1 tsp. butter
* 3 eggs
* salt and pepper to taste
* 2 Tbsp. each shredded Chaumes®,
Doux de Montagne® and Raclette


* Place an 8” omelet pan over high heat.

* When pan is hot, add oil and butterTilt pan to coat bottom and sides thoroughly.

* Beat eggs with salt and pepper.

* Pour eggs into pan and shake back and forth while stirring the eggs in a circular motion with the bottom of a fork held just above the pan bottom.

* Cook until eggs are almost set but still moist.

* Place 3 individual piles of cheese in a line in the center of the eggs in this order: 1 Tbsp. Chaumes®, 1 Tbsp. Doux de Montagne, 1 Tbsp. Raclette.

* Fold both sides towards the center to cover cheeses.

* Tilt pan to release omelet onto a plate. Top with the remaining 1 Tbsp. of each cheese, matching on top how it is filled in the center (Chaumes®, Doux de Montagne, Raclette).

* Garnish as desired.

* Makes 1 omelet.

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