Mustard and Parmigiano-Reggiano Cheese Omelet

Omelette à la Moutarde et Parmigiano-Reggiano

Preparation info

    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Method

I discovered this combination one night after creeping around the house trying to figure out how to eat from a virtually empty fridge. The effect is fabulous and if you’re careful not to use too much mustard or cheese, the omelet is just marvelously savory and the source of the flavor hard to identify, keeping guests guessing. I use about 1