French omelet stuffed with cheese and herbs

Step-by-step cooking

1. Step 1:

   

   How to make a French omelet stuffed with cheese and herbs? Prepare the products. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Take the cheese of good quality, without vegetable fats.

2. Step 2:

   

   Wash the greens, dry them with paper towels and chop them finely with a knife. I took dill and parsley, but generally any will do. Take the one you like or which is available.

3. Step 3:

   

   Grate the cheese on a medium grater. So it will melt faster.

4. Step 4:

   

   Break the eggs into a deep bowl, then pour the milk into them. The liquid in the French omelet is either not added at all, or they take a very small amount, so don't be surprised that there is very little milk. Add salt. Beat the eggs with milk and salt. No need to achieve strong foam or volume. The goal is to mix the protein and yolk well.

5. Step 5:

   

   In a frying pan over low heat, melt the butter so that it spreads over the entire surface. The oil should start bubbling. But don't burn it, the butter starts to burn quickly. To prevent this from happening, you can add a little vegetable oil together with butter, then this will not happen.

7. Step 6:

   

   Pour the beaten eggs into the pan. Turning the pan in different directions, spread the eggs evenly over the entire surface, as if you were frying pancakes.

8. Step 7:

   

   Make the fire medium. As soon as one edge of the omelet grabs a little, lift it with a spatula so that the liquid egg mixture flows under it. Repeat this several times so that the omelet grabs faster from all sides. The faster the omelet is fried, the more tender it will taste.

9. Step 8:

   

   When the entire surface of the omelet is gripped, sprinkle one half with grated cheese. Fry the omelet for another 20 seconds.

10. Step 9:

    

    Then use a spatula to fold the omelet in half. Turn off the heat and leave the omelet in the cooling pan for another 30 seconds to melt the cheese.

11. Step 10:

    

    Then carefully transfer the omelet to a plate and sprinkle chopped herbs on top. Immediately serve it to the table — the omelet is good in hot form, as long as the cheese remains soft and stringy. Bon appetit!