Omelette Pomme et Fromage (Apple Cheese Omelet) is a luxurious way to start the day. Incredible fluffy creamy eggs meet caramelized apple, melted gooey Italian Asiago cheese combined with just a tease of Gorgonzola, and some chopped green onion for that sweet earthy spice. One word AMAZING!
Song of the day: “Feeling Good” by Micheal Buble’
Omelette Pomme et Fromage (Apple Cheese Omelet) is a dish inspired by our travels to Montreal Canada. If a dish was ever to never slip my mind it would be this one. Fell in love with the textures and incredible luxurious flavor of sweet and savory. Apples and melted cheese all held in a moist fluffy egg blanket with some green onion bling, can’t go wrong there!
The Beginnings of our relationship……………..
When Nicoletta and I started on our journey together it was hard. She came only for a few weeks at a time out of the year, however we would meet somewhere we hadn’t been to for New Year’s. Me coming from the west and Nicoletta from the east.
One of our first trips was to Montreal. We stayed at this wonderful bed and breakfast called Chez François.
This was not just your run of the mill B&B because every morning we would wake up to the most delicious extravagant breakfast thanks to François and his friends.
The Inspirational moment
One particular morning we had Nicole cooking for us and she served the most delicious omelette I had ever had. Yes, you guessed it, Omelette Pomme et Fromage (Apple Cheese Omelet) and today I am going to share the recipe with you.
Thank you, Nicole, for your passion and the experience of this amazing breakfast dish and to you François for your amazing hospitality and ambiance!
Time for groceries………
This is easy:
- Free range organic chicken eggs
- Organic Half and Half cream
- Italian Asiago cheese
- Gorgonzola Cheese
- Green onion
- Half and Half cream
- Salt and pepper
What I hear most from people is they are afraid to make omelettes or consequently don’t make them very well. I have a method that works and demands only a little patience and practice.
Tips and Tricks for making a great omelette!
Firstly you need a good non-stick pan. I have a stone-wear mini pan that I do one egg omelette in. It is in the pictures above.
If you want to make larger omelettes then just go up in size. Consequently, two eggs hence double the size of the pan.
Secondly, have a lid for the pan. The steaming process is very important to keeping the eggs and filling moist and flavorful.
Thirdly, I find that a rubber soft spatula works really well for the folding process. It works the contour of the pan really well so you can loosen the perimeter of the omelette nicely.
Fourthly temper the heat. What I mean about that is if the eggs are cooking to much take the pan off the heat. So really it is a dance of on the heat off the heat, finally after all the filling is in and it is folded you just cover and let the heat of the pan finish the cooking process.
Finally, I like to put a bit of cheese and some herb on top. It gives the omelette dimension and color.
The Folding Process……………..
Look in the picture how I fold one side into the middle with the spatula and fold the opposite side overlapping so the cheese works its magic to hold it all together. I like the open ends, you can see parts of the filling and it adds some more dimension and color. Does that not look so delicious with that oozing cheese and those golden edged apples?
They say we eat with our eyes but our sense of smell is stronger!
The beauty of this Omelette Pomme et Fromage (Apple Cheese Omelet) is a feast for the eyes, however, the aroma of the sauteed apples, along with the Gorgonzola, Asiago and those green onion bits has my stomach growling. Grrrrrrrrr………….
Time to dig in!
Oh yeah, my fork just goes in so easily and I can see the egg is fluffy, moist and so silky. The apple still has a bit of crispy and that Asiago and Gorgonzola gooo… is magic to my tongue.
The apple is sweet and has a wonderful slight smoke from the char which marries well with the acidity of the Asiago not excluding the pungent rich flavor of the Gorgonzola.
The green onion is perfect earthy sweet and fresh a great garnish and herb to spike the flavors in this Omelette Pomme et Fromage (Apple Cheese Omelet)!
A Little Side…….
I had the omelette with some toasted rustic bread with some of Nicoletta’s fantastico…. homemade jam.
P.S. Nicoletta has received the jam guru gene from her dad, and we are all so so grateful!
Breakfast is an important meal. It sets the pace for the rest of your day and it is a good way to treat yourself to something gourmet and special like this Omelette Pomme et Fromage (Apple Cheese Omelet)! It is a great way for you and your partner or family to bond and communicate to get the day on track!
Life is Beautiful…… Life is good…………………
Song of the day: “Feeling Good” by Micheal Buble’.Print
Omelette Pomme et Fromage (Apple Cheese Omelet) is a luxurious way to start the day. Incredible fluffy creamy eggs meets caramelized apple, melted gooey Italian Asiago cheese combined with just a tease of Gorgonzola, and some chopped green onion for that sweet earthy spice. One word AMAZING!
- 2 free range organic chicken eggs
- 1 oz of half and half cream
- pinch of fine sea salt
- crackling of fresh ground black pepper
- 1 tsp vegetable oil
- Pat of butter
- 1 honey crisp apple cored and sliced
- Tablespoon peanut oil
- Pat of butter
- A few drop maple syrup
- 1/4 cup grated Italian Asiago cheese
- 1/8 cup of broken up Gorgonzola
- 1 green onion stalk chopped
- Pinch of grated Asiago
- Sprinkling of chopped green onion
- I a small bowl whisk egg, half & half cream, salt and pepper
- In a cast iron pan heat up oil and butter add apples and saute for about 3 minutes a side or until golden brown and crispy on the edges. Take pan off heat and set aside.
- In a 6 inch non-stick pan heat up oil and butter on low to med heat.
- When butter is melted pour in the egg mixture and grab handle of pan and tilt/ rotate to get eggs to the edges of the pan.
- Place back on heat and cook for about 1 minute covered then take off heat and place some of the cheese mixture, sauteed apple, some more cheese and then the chopped green onion.
- Put back on low heat and using a rubber spatula fold outside edges into the middle, tip the pan a bit to help you. Also make sure to overlap so the omelette stays together via melted cheese.
- Take off heat sprinkle with grated Asiago and some chopped chives cover and set aside for about 2 minutes.
- Slide omelette out of pan and into a plate.
- Serve with toast and jam and beverage of choice.
- Do one egg at a time. This will insure evenly sized omelettes.
- Keep the heat low and stay attentive to the cooking. I use my spatula to lift the edge so I can see the bottom of the omelette to see how it is cooking.
- Have all you ingredients ready before starting the cooking process.
- Above all else have fun. If the omelette flops make it a scramble.
- remember if you don’t succeed the first time, try and try again!