French Omelette Comtoise
Filled with Comté cheese, and topped with asparagus, this French omelette comtoise makes breakfast into a special occasion.
Ingredients
- 8 eggs
- 8 cooked asparagus sprigs
- 6 sun-dried tomatoes chopped
- 2 diced ham slices
- 200 gr Comté cheese grated
- 200 ml of milk
- 1 onion finely chopped
- 2 tablespoon oil*
- Nutmeg grated
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 325°F/165°C/Gas 3.
- Peel and chop the onions. Fry them until they become transparent using oil.
- Whisk the milk with eggs in a bowl.
- Add the tomatoes, ham, grated cheese and onion.
- Season with salt and pepper, and sprinkle with grated nutmeg to taste. Mix it all well.
- Heat the oil in an oven-proof pan on the stove. Pour in the egg mixture and cook for 5 minutes.
- Arrange the asparagus on top of the omelette, and put in the oven for 15 minutes, so that the omelette rises. Keep an eye on it, to prevent it from burning.
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