30 gruyere cheese omelet Recipes

butter, shallots or 4 green onions, chopped, sliced mushrooms (fresh or canned ), lemon , juice of, white wine, heavy cream (whipping) or 1/4 cup half-and-half, grated gruyere cheese, cayenne, cornstarch , dissolved in, cold water

eggs, unsalted butter , plus melted butter for brushing finished omelet, gruyere cheese (or other cheese of your choice) or 3 tbsp cheddar cheese (or other cheese of your choice) or 3 tbsp monterey jack cheese, very finely grated (or other cheese of your choice), salt & fresh ground pepper

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

eggs, milk, salt, ground white pepper, nutmeg, sliced prosciutto , cut into strips, shredded jarlsberg cheese or 1 1/4 cups shredded gruyere cheese or 1 1/4 cups shredded swiss cheese, butter, melted

clarified butter, cooked bacon , 1 1/2 slices, cut into 1/2-inch pieces, eggs, grated gruyere cheese , 1/4 cup, don tsp pack it down, plum tomato , 1/2 small tomato, seeded, cut into 1/4-inch cubes

butter , for greasing baking dish, olive oil, onion, diced, mild turkey sausage, casings removed, eggs, whole milk, kosher salt, freshly ground black pepper, red bell pepper, diced, grated gruyere cheese, chopped fresh flat-leaf parsley

bacon, vegetable oil, potatoes, peeled, finely chopped, leek, sliced, eggs, salt, white pepper, gruyere cheese, finely chopped (2 oz.), parsley, chopped, fresh parsley sprig

eggs, cream (or milk), pepper, salt , to taste, unsalted butter, smoked salmon, flaked, gruyere cheese, shredded

butter, fresh morel or shiitake mushrooms, stemmed, caps sliced, shallots, chopped, garlic cloves, chopped, eggs, chopped fresh parsley, grated gruyere cheese (about 2 1/2 oz), chopped fresh parsley

eggs, chopped fresh italian parsley, water, dried fines herbes or 1 tsp dried dried herbs, salt, ground black pepper, butter, grated gruyere cheese (about 2 oz)

canola oil, fresh sage leaves , to taste, kosher salt, eggs, unsalted butter, grated gruyere cheese, freshly ground pepper

extra-virgin olive oil, tomatoes, trimmed and halved crosswise, white onion, sliced into 4 rounds, kosher salt and freshly ground pepper, panko (japanese breadcrumbs) or plain breadcrumbs, eggs, milk, mixed chopped herbs (such as parsley and dill) and/or scallions, unsalted butter, shredded gruyere or swiss cheese (about 1 cup)

unsalted butter, shallot, minced, olive oil, fresh mushrooms , brushed clean and thinly sliced, zucchini, trimmed and julienned, chopped fresh parsley, salt, ground pepper, eggs (2-3 per person ), salt, ground pepper, plain soda water, unsalted butter, shredded gruyere cheese

french bread, sliced, gruyere cheese, shredded, monterey jack cheese, shredded, bacon, cooked and crumbled, scallions, chopped, eggs, milk, white wine, dijon mustard, sour cream, black pepper, cayenne pepper, grated parmesan cheese, paprika

olive oil, green onion thin bias cut, garlic minced, shiitake mushrooms small diced, canadian bacon small diced, fresh parsley minced, eggs beaten with 1 cup heavy cream, cooked wild rice, gruyere cheese grated, parmesan cheese grated

butter , for greasing baking dish, olive oil, onion, diced, italian sausage, casings removed, eggs, whole milk, kosher salt, fresh ground black pepper, red bell pepper, diced, grated gruyere cheese, fresh flat-leaf parsley , plus, chopped fresh flat-leaf parsley

unsalted butter, cut into 2 pieces, eggs, cold, salt & fresh ground pepper, vegetable oil, gruyere cheese, fresh chives, minced

eggs, chopped fresh chives, chopped fresh tarragon, chopped fresh parsley, butter, grated gruyere cheese (about 4 oz)