French Omelette With Melted Cheese And Croutons

---------- Recipe via Meal-Master (tm) v8.02

Title: FRENCH OMELETTE WITH MELTED CHEESE AND CROUTONS
Categories: Cheese/eggs
Yield: 1 servings

3.00 Eggs Walnut sized piece of
butter
1.00 oz Grated Gruyere or Cheddar -cheese

------------------------------FOR THE CROUTONS------------------------------
0.50 Slice White Bread 1.00 tb Oil

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. Cut the bread into small squares of about half to
quarter of an inch. Fry them in oil gently and remove from the pan as soon
as they turn golden. Wipe the pan out and put in the butter. In a bowl
lightly beat the three eggs. Heat the butter until it hisses. 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. When it looks sort of soft scrambled addd the cheese, sprinkle over
the croutons and season. While the middle is still a little moist, fold it
with a palette knife or fork and tip it onto a warm plate. 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. It is a wonderful omelette, slightly soft in the
middle, crunchy and cheesy.

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