Disclosure: I was given an assortment of free samples by The Cheeses of Europe to review. I get no additional benefits for talking about this product or company. All opinions about this product are 100% my own.

I could eat breakfast foods for any meal of the day. And the only thing I love more than a hot, home-cooked breakfast is when it’s a holiday because it means I can enjoy this special meal at my own pace.  Scrambled eggs and omelets are at the top of my favorite breakfast foods list, so I jump at the chance to make a special holiday breakfast with an omelet dominating the plate and my palate.

Recently I was introduced to a variety of European cheeses. I had the chance to learn about how and where these cheeses are made. I’m always amazed at the artistry and passion used to make locally sourced foods – and the history and pride that goes into the process.

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One of the cheeses that caught my attention is called Emmental (EM en al) from the Savoie region of France. Perfect, I thought, to try in a traditional French omelet on holiday morning.

Emmental cheese is made from cow’s milk and aged for at least one month. It has a lightly sharp and slightly salty taste. And it definitely takes a good breakfast omelet and makes it magnifique!

Dutch Baby With Emmental from CheesesOfEurope on Vimeo.

Make your traditional French omelet breakfast sing with buttery croissants from your favorite bakery (served of course with Bon Maman jam!) and hot, French roast coffee. Mais, oui.  Ooh la la!

Breakfast with coffee and croissants on table

Traditional French Omelet with Emmental Cheese

Rating: 51

5 minutes

Cook Time: 5 minutes

Yield: 1 serving

Ingredients

2 large or jumbo eggs
1/4 teaspoon sea salt
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 tablespoons fresh herbs, equal parts finely chopped chives, parsley, tarragon and chervil
1/4 cup Emmental cheese, grated

Instructions

In a medium bowl, whisk eggs well and season with salt. Set aside.

In a skillet, melt the butter with olive oil over medium-high heat. Pour in the whisked eggs and stir well with a rubber spatula. When the eggs are beginning to set around the edges but are still soft and wet in the middle, lower the heat to medium-low. Sprinkle the herbs and Emmental cheese over the egg mixture. Fold in half.

Slide the omelet out of the skillet and onto a place. Serve immediately.

Notes

Recipe lightly adapted from The Cheeses of Europe (www.cheesesofeurope.com)

http://bakedchicago.com/french-omelet-emmental-cheese/

Disclosure: I was given an assortment of free samples by The Cheeses of Europe to review. I get no additional benefits for talking about this product or company. All opinions about this product are 100% my own.