Fribourg Omelet
A Fribourg omelet is a mix of eggs, crunchy greens, and ham, with the Swiss canton of Fribourg’s native Gruyère cheese adding an acidic punch to bind the flavors together.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 9 listed ingredients.
- Set aside about 15 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
In a large bowl, whisk together the eggs, salt, pepper, milk and nutmeg, until even and glossy.
- 02
Place half the butter in the skillet on medium heat. Swirl the pan to coat evenly with butter.
- 03
Add ham and cook until deep brown.
- 04
Stir in kale for 30 seconds, or until slightly wilted but still crunchy. Set aside the ham and greens.
- 05
Add the remainder of the butter to the skillet over low heat.
- 06
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.
- 07
Scatter the ham and kale evenly over the top of the eggs.
- 08
Lay the Gruyère slices over the open omelet. Heat until the edges of the cheese have melted slightly.
- 09
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.
- 10
Use the spatulas to lift half the omelet and fold over the other half. Move the entire omelet carefully onto a plate and serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC0, credited to Jarrod Baniqued; view original image record .
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