Peter Graham

Omelette à la Fourme d’Ambert

Preparation info
  • [For

    four

    ]
    • Difficulty

      Easy

Appears in
Mourjou: The Life and Food of an Auvergne Village
Mourjou

By Peter Graham

Published 1999

  • About

The subtle, unaggressive flavour of the blue cheese Fourme d’Ambert goes very well with egg. This omelette can also be made with Bleu d’Auvergne, but the quantity of cheese should be reduced somewhat to allow for its greater pungency.

Ingredients

  • 2 tablespoons double cream
  • 80 g (3 oz) Fourme d’Ambert cheese

Method

Put the cream and the cheese into a small thick saucepan, mash slightly and heat gently until the cheese has melted, stirring all the time. Set aside and keep warm. Break the eggs into a bowl and beat for 30 seconds. Melt the butter over a high heat in a large non-stick sauté pan, making sure it coats the whole surface and part of the sides. When it has completely melted and begins to foam, pou