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Stinky Cheese Omelet with Herb Topping

Stinky Cheese Omelet with Herb Topping
Serves 2
Jonathon Sawyer, the 30-year-old chef/owner of downtown Cleveland’s Greenhouse Tavern, frequently changes the cheese in this menu staple, but of Époisses he enthuses, “I love you, my fav-fav-favorite cheese!” Alternatives include Petit Munster, Reblochon, or a domestic washed-rind cheese such as Meadow Creek Dairy’s Grayson.
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Herb Topping
  1. 1 tablespoon cold-pressed extra-virgin olive oil
  2. Juice and grated zest of 1 lemon
  3. Kosher salt, to taste
  4. Freshly ground black pepper, to taste
  5. ½ cup chopped soft herbs (such as tarragon, chervil, ramp leaves, Italian parsley, mint, and/or chives)
Omelet
  1. 2 large eggs, at room temperature
  2. Kosher salt, to taste
  3. 1 tablespoon salted butter
  4. 2 tablespoons Époisses
Instructions
  1. THE HERB TOPPING: In small bowl, whisk together the olive oil, lemon juice and zest, salt, and pepper. Adjust seasonings as necessary. Add the herbs and toss gently to coat.
  2. THE OMELET: Crack 1 egg into a small bowl. Season with salt and beat with a fork. Heat an 8-inch nonstick skillet over medium heat. When the pan is hot, add half of the butter. When the butter has stopped foaming, pour the beaten egg into the center of the pan and stir vigorously with a spatula. As soon as the egg begins to lift from the pan, use the spatula to loosen the edges and shape the omelet. Let the omelet rest for about 3 minutes, then top with half of the Époisses. (While the omelet rests, prepare the second egg.)
  3. Once the omelet has rested, shake the pan to loosen it. Fold the omelet into thirds by lifting up and folding one side toward the center; repeat with the other side. Slide the omelet onto one of the prepared plates. Wipe out the pan with a paper towel, add the remaining butter, and prepare the second omelet the same way. Serve omelets with herb topping.
culture: the word on cheese http://culturecheesemag.com/

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