Omelette à la Suissesse (Flat Omelette with Emmenthal and Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 50 grammes Emmenthal cheese
- 1 spoonful cream
Instructions
- Add the Emmenthal cheese and the cream to the eggs.
- Make the omelette in the shape of a pancake.