Cheese Omelette with Spring Onions

Ingredients

• 2 red onions
• 1 bunch thin spring onions
• 1 tbsp Olive Oil
• 8 eggs
• Salt
• Pepper
• 150 g Fontina or Bergkäse in a block (45% fat in the product)
• 20 g butter (4 tsp)

Instructions

1. 1.

   Peel and finely dice the onions. Clean, wash, and slice the spring onions into thin rings; set some aside for garnish.

2. 2.

   Heat oil in a small pan. Sauté onion cubes and spring onions for 3 minutes over medium heat. Divide half of the mixture between two pans.

3. 3.

   Beat eggs in a bowl and season with salt and pepper. Grate cheese finely and fold it into the egg mixture.

4. 4.

   Add 1 tsp butter to each pan and heat. Spoon ¼ of the egg mixture onto each pan and let cook for 4–5 minutes over medium heat until set. Fold each omelette in half with a spatula and keep warm in a preheated oven at 80 °C (convection 60 °C; gas: level 1).

5. 5.

   Repeat to make two more omelettes with the remaining ingredients. Slide the omelettes onto plates and garnish with leftover spring onions before serving.