Roquefort Omelette from the Aveyron

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

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.


  • 100 g Roquefort cheese
  • 2 tbsp Greek yoghurt and 1 tbsp


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