Can there be anything more comforting than a warm, wobbly, cheese omelette? I think not! You can use any cheese you like, I’ve used Taleggio in this one. Taleggio has a strong aroma, but it doesn’t taste as strong as it smells and melts beautifully. The cheese will continue to ripen in your fridge and will store well for ages. If you like super creamy cheese, this is a good one to stock up on.
2 tablespoons heavy cream
1 teaspoon water
Pinch of salt
Freshly ground pepper
Pinch of garlic powder
For the filling:
1 tablespoon chopped fresh parsley
2 mushrooms (sliced and cooked in butter)
Cheese of your choice
Whisk eggs, cream, seasoning and garlic powder and water until frothy. Set aside. Heat a pan on very low heat, add butter. As soon as the butter starts to melt, pour the egg mix in. When you see the edges start to firm up, carefully draw the edge in with a spatula. Keep repeating this process gently. You will start to see folds in the omelette.
Spread out your fillings and fold the omelette in thirds. Slip out of the pan carefully – enjoy!