omelette molière
serves one
3 eggs
1 tbsp parmesan, finely grated
salt + black pepper
10g butter
1 tbsp of diced gruyère
1 tbsp double cream
Beat one tablespoon of finely grated Parmesan with 3 eggs and a little pepper.
Warm the pan a minute over the fire. Put in [10g] of butter. Turn up the flame. When the butter bubbles and is about to change colour, pour in the eggs.
Add one tablespoon of very fresh Gruyère cut into little dice, and one tablespoon of thick fresh cream. Tip the pan towards you, easing some of the mixture from the far edge into the middle. Then tip the pan away from you again, filling the empty space with some of the still liquid eggs. By the time you have done this twice, the Gruyère will have started to melt and your omelette is ready. Fold over once in three with a fork or palette knife, and let slide on to the warmed omelette dish. Serve it instantly.