A delicious dish, Gruyere Omelet makes a wonderfully simple light luncheon or supper dish. Serve with a tomato salad, crusty bread and some well-chilled white wine.
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
1 tablespoons double cream
1 tablespoon butter
1 oz. Gruyere cheese, grated
In a medium-sized mixing bowl, combine the eggs, salt, pepper, parsley and cream, beating with a fork until the ingredientsare well blended.
In a medium-sized omelet pan, or frying-pan, melt the butter over moderate heat. When the foam subsides, add the egg mixture to the pan. Cook the omelet for about 2 to 3 minutes, or until it is half set, lifting the set edges of the omelet to allow the liquid egg mixture to run on to the pan.
Sprinkle the cheese over the top and cook the omelet for a further 2 minutes. Remove the pan from the heat, shaking it slightly to loosen the omelet. With a serving fork or spatula, gently lift up the edge of the omelet nearest to you and fold it over in half, to make a semi-circle. Slide the omelet on to a warmed plate and serve at once.