Omelette à la Suissesse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 50 grams Emmental cheese
- 1 tablespoon cream
Instructions
- Add the Emmental cheese and cream to the eggs. Cook as a crêpe-style omelette (thin, delicate, folded or rolled rather than thickly puffed).