Adapted from Cookbook:Fribourg Omelet (Wikibooks) by Wikibooks contributors
Photo: "Fribourg omelet.jpg" by Jarrod Baniqued, CC0
★ 0.0
- Wāhanga:
- 1
- Uaua:
- Waenga
omeletswissgruyerehamkale
Ngā Kai
Serves 1
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 slices
ham, thin slices, cut in small squares
1 handful
fresh kale, roughly chopped
6 slices
Gruyère cheese, thin, 8-cm (3-inch)-wide slices
Tikanga
- 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.
