L’Omelette de la Rouzille

Omelette with country sausage slices

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

In spring there is almost sure to be some home-cured saucisson still in the kitchen, some Cantal cheese and in the potager some fresh herbs – for an omelette de la Rouzille.


Per person

  • 2 eggs
  • salt, pepper, nutmeg
  • 1 tablespoon fresh chopped herbs, incl


Beat the eggs lightly, season and add the chopped herbs. Pour them into a very hot, lightly greased omelette pan. Make the omelette in the usual way, then sprinkle the cheese along the top and arrange the slices of sausage round.