Breakfast the way I like it.
So I bought a new type of cheese and I absolutely love it. Cheese has been one of those things that tend not to let me down in the kitchen. You over grill it, it still tastes great; it’s going mouldy, you cut off the mouldy bit and you’re good to go.
You’re feeling peckish and you need a snack? Cheese seldom fails. Oh dear, I’m getting flustered…I do love my cheese.
Anyway, I had heard of Tallegio through the grapevine, was curious, so I bought it. Tallegio is mildly-flavoured but has an aggressive aroma, so if you are sensitive to strong smells, this cheese in its aged form is not for you. Contrast this with the slightly sweet flavour of Gruyere in eggs and you have a breakfast to live for (a massive exaggeration of course, there are other things to live for).
Eggs, of course, are the easiest things to prepare, as Delia has taught me :).
The added cream gives the omelette the extra velvety smoothness it deserves and the butter used for frying it makes the eggs soooo buttery, you’d wish your breakfast never ended!
A word of advice – please go easy on the salt, you really don’t want salt to overshadow the taste of the added cheese. The black pepper on the other hand, gives the omelette necessary warmth/heat.
Lastly, If you’re overly concerned about the amount of carbs in there, chuck a a slice or two of ham. I definitely wasn’t…ah well!
Serves 1 very hungry individual.
Talleggio and Gruyere Cheese Omelette
- 2 fresh large Eggs
- 1 teaspoon of double cream
- 1/2 a teaspoon of butter
- 1/2 a teaspoon of oil
- About 25g of Talleggio
- About 25g of Gruyere
- Salt and ground black pepper
- 6 inch base frying pan
Pre heat the grill. Slice the cheeses into thin slices.
Break the eggs into a bowl, add the salt and black pepper. Then use a fork to gently merge the yolks and the whites. Over-mixing the eggs is BAD, BAD, BAD! Your eggs would be disastrously un-fluffy and flat if you do!
Turn the heat of your hob to medium heat, let the pan get quite hot then add the butter and the oil.
Once it melts, swish the pan around to coat it. turn the heat it up till the butter foams. Pour in the eggs, tilt the pan back and forth to spread the eggs evenly around the base of the pan. Wait for 5 seconds, during this time, the edges of the eggs will begin to frill. Once this happens, tilt the the pan, use a spoon to draw the edge of the omelette into the centre- let the liquid reach the edge of the pan. Then tilt the pan towards you and repeat the process. Keep doing this until there’s 50 percent eggy liquid left.
Lay the cheeses on the top of the omelette, place it under the preheated grill so the cheese melts.
Once the cheese is melted, tilt the pan, fold the omelette twice, slide it off the pan into your plate, push the side of your fork into your omelette gently, watch the cheese ooze out slowly, et viola! you have your soft, squidgy, breakfast the way it was intended.
Ps: Enjoy and eat delicately.
P.P.S: You can of course have your omelette plain. Just keep tilting till there’s no eggy liquid left. Fold the omelette and that’s it really.
P.P.S: Smile as you eat!