Omelette à la Cordon bleu

Name: Omelette à la Cordon bleu
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 4 Eggs (Gr. M); 75 g Cream cheese with herbs from Provence; 1 TABLESPOON Oil; 8 Stem(s) Chervil; 1⁄2 Federation flat leaf parsley; 75 g cooked ham in very thin slices (e.g. honey or Riesling ham); 75 g Raclette cheese in slices; 7-10 Tbsp Sea salt

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

4 Eggs (Gr. M)
75 g Cream cheese with herbs from Provence
1 TABLESPOON Oil
8 Stem(s) Chervil
1⁄2 Federation flat leaf parsley
75 g cooked ham in very thin slices (e.g. honey or Riesling ham)
75 g Raclette cheese in slices
7-10 Tbsp Sea salt

Directions

1
Separate eggs. Mix cream cheese and egg yolk. Beat the egg whites with the whisks of the mixer until stiff and fold into the cream cheese mixture.
2
Heat the oil in a coated pan with lid (approx. 26 cm Ø). Add egg mixture and smooth it down. Cover the foam omelette and let it simmer for 12-15 minutes at low heat.
3
In the meantime, wash the herbs, shake dry and chop coarsely. Pluck the ham a little bit.
4
Spread the ham, cheese and half of the herbs on an omelette half. Fold the other half of the omelette over. Cook the omelette for 3-4 minutes until the cheese melts. Halve the omelette and serve.
5
Sprinkle with remaining herbs and sea salt.