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OMELETTE DU FROMAGE INSPIRED BY DEXTER'S LABORATORY

cook:

15 min

Picture for Omelette du Fromage inspired by Dexter's Laboratory

4,709,309 views  Today, I'm given an excuse to (probably horrendously incorrectly) attempt some French - both the language and cuisine. An iconically challenging but ironically simple dish becomes the sole phrase in Dexter McPherson's normally-stacked vocabulary, the admittedly-seductive-sounding "omelette du fromage". Let's crack some eggs!

2 servings

US

original

metric

INGREDIENTS

For the American Omelette

For the American Omelette

eggs

4 eggs

Kosher salt

Kosher salt

milk

whole milk

unsalted butter

2 tbsp unsalted butter

Kraft American singles

3 slices Kraft American singles

Freshly ground black pepper

Freshly ground black pepper

For the Omelette aux Fromage

For the Omelette aux Fromage

eggs

4 eggs

Kosher salt

Kosher salt

Gruyere cheese, shredded

Gruyere cheese, shredded

unsalted butter

1 tbsp unsalted butter

Butter, for finishing

Butter, for finishing

Flaky Salt

Flaky Salt

Freshly ground black pepper

Freshly ground black pepper

Chives, chopped

Chives, chopped

DIRECTIONS

1.

For the American Omelette

1.

Start by cracking eggs into a large bowl. Remove any shell remains from the bowl. Season with a pinch of salt and a splash of whole milk. Beat together.

eggs

4 eggs

Kosher salt

Kosher salt

milk

whole milk

2.

In a large nonstick skillet, melt unsalted butter. Once melted and foamy, dump in the eggs and move the eggs around a bit using a fork (nonmetal).

unsalted butter

2 tbsp unsalted butter

3.

Place American singles on one side of the omelette. Once the curds begin to solidify, fold the other half onto the cheese.

Kraft American singles

3 slices Kraft American singles

4.

Let cook a little longer until a little brown on the outside. Place on a plate and season with kosher salt and freshly ground black pepper.

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

5.

For the Omelette au Fromage

1.

Start by cracking eggs into a large bowl with a pinch of kosher salt and beat vigorously. Strain into a separate bowl through a fine-mesh sieve.

eggs

4 eggs

Kosher salt

Kosher salt

2.

In a small bowl, shred a small batch of gruyere cheese.

Gruyere cheese, shredded

Gruyere cheese, shredded

3.

On the stovetop, preheat a carbon steel pan over medium heat. After 60-90 seconds, add unsalted butter.

unsalted butter

1 tbsp unsalted butter

4.

Once the butter is foamy and melted, add in the eggs and make sure to keep it moving by shaking the pan and stirring the eggs vigorously over medium heat. Quit stirring the moment the eggs are no longer liquidy.

eggs

4 eggs

5.

Drop the heat down to low. Tilt the pan away from oneself and shake it pushing the majority of the omelette to that side.

6.

Using a rubber spatula, begin rolling the omelette starting from the near end and stopping once reached halfway.

7.

Run the spatula underneath the omelette to make sure it is loose, keep the pan tilted down, and tap it propping the other end up.

8.

Fill the propped up end with the gruyere cheese and carefully fold the far end down over the roll. Work quickly to prevent any browning.

Gruyere cheese, shredded

Gruyere cheese, shredded

9.

Once the omelette is rolled up, quickly remove it from the pan to a plate and smear it down with butter.

10.

Season lightly with flaky finishing salt, a twist of freshly ground black pepper, and some fresh chopped chives.

Flaky Salt

Flaky Salt

Chives, chopped

Chives, chopped

Freshly ground black pepper

Freshly ground black pepper

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