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Roquefort Omelette from the Aveyron
- Serves
2
- Difficulty
Easy
Published 2012
This omelette is rather addictive; it has a great texture, tender, creamy, light and fluffy all at once. It can be also be made with the cheese Bleu des Causses. Use a medium non-stick pan rather than a small omelette pan.
Ingredients
100 g 2 tbsp 1 tbsp
Method
Crumble the Roquefort into a bowl and mash very thoroughly with a fork. Add the fromage frais or yoghurt and crème fraîche, and mix to a thick cream. Season liberally with coarsely ground pepper, but do not add salt. Beat the eggs in a bowl then gradually incorporate them into the Roquefort mixture. Heat one tablespoon of olive oil or butter in the pan, pour in half the mixture an
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