French Omelette with Melted Cheese and Croutons

1. 1

   French omelettes are quite thick, so the size of the pan is important, for a 3 egg omelette you need a 5-inch frying pan, 10-inches for a 6 egg omelette and so on.

2. 2

   Cut the bread into small squares of about half to quarter of an inch.

3. 3

   Fry them in oil gently and remove from the pan as soon as they turn golden.

4. 4

   Wipe the pan out and put in the butter.

5. 5

   In a bowl lightly beat the three eggs.

6. 6

   Heat the butter until it hisses.

7. 7

   The moment it stops hissing pour in the three beaten eggs and with the back of a fork, scramble them in the hot butter for about a minute until all the egg is cooked.

8. 8

   When it looks sort of soft scrambled addd the cheese, sprinkle over the croutons and season.

9. 9

   While the middle is still a little moist, fold it with a palette knife or fork and tip it onto a warm plate.

10. 10

    The omelette will go on cooking for another 35 seconds to a minute after you have taken it out so unless you like eggy shoe leather, take it out of the pan just before it is cooked.

11. 11

    It is a wonderful omelette, slightly soft in the middle, crunchy and cheesy.

* Per serving · 4 servings · Values may vary.

No additional tips available.