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Source: The Working Family's Cookbook

Three-Cheese Omelet
Three different cheeses give this omelet a rich body and a creamy, smooth texture.
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Serves: 2 to 3
Prep Time: 15 minutes
Cook Time: 5 minutes
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4 tablespoons grated mozzarella cheese
4 tablespoons grated Gruyere cheese
2 tablespoons grated Parmesan cheese
4 eggs
3 tablespoons milk
freshly ground pepper
freshly grated nutmeg
2 tablespoons butter or margarine
1 tablespoon chopped parsley




Heat the oven to 200 degrees F. Combine the cheeses and set aside.

Lightly beat 2 of the eggs with half the milk. Season with freshly-ground pepper and a tiny touch of grated nutmeg.

Heat 1 tablespoon of butter in an 8-inch omelet pan or skillet over high heat. When the butter stops foaming, pour in the beaten eggs. With the flat side of a fork, stir the eggs lightly while shaking the pan gently back and forth.

When the eggs have set to the desired consistency, add the cheese. Tilt the pan to fold or roll the omelet over and tip it out onto a warmed plate. Put the omelet in the oven to keep warm while you cook the second omelet with the remaining ingredients.

Garnish both omelets with chopped parsley before serving.





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