6 eggs 3 tablespoons freshly grated Parmesan cheese
100 ml/3 1⁄2 fl oz milk 25 g/1 oz butter
25 g/1 oz Emmenthal cheese, finely diced 40 g/1 1⁄2 oz mozzarella cheese, finely diced
25 g/1 oz fontina cheese, finely diced salt and pepper


1.Preheat the oven to 160°C/325°F/Gas Mark 3. This is a variation on the classic omelette since milk and different types of cheese are added. Lightly beat the eggs with a little salt and add the Parmesan, milk, salt and pepper.
2.Melt the butter in a small frying pan, pour in the eggs and cook until set on the underside and soft on top. Sprinkle the diced cheeses on one half of the omelette and fold over.
3.Gently slide on to an ovenproof serving dish: Turn off the oven and cook until the cheeses have melted.

Leave a Reply

Your email address will not be published.