CookEat Recipe
Cheese Omelette
Folded cheese omelette with Parmesan and Swiss. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0703. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use inspected eggs and verify egg-dish centre 74°C before service; the two half-minute rests are source texture guides, not a safety endpoint. Limites : Egg size, pan diameter, cheese melt quality, total cooking time and portions unprinted.
Method
Steps
Step 1
Beat eggs, milk, cheeses, salt and pepper with fork two minutes. Heat butter in pan and add mixture; stir until thickened.
Step 2
Rest thirty seconds, fold two sides, rest another thirty seconds; verify centre 74°C and transfer to hot dish.
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