Omelette Grand Mere

Omelette Grand Mere

(1 serving)    Printable Version
  • 1 Tablespoon melted butter
  • 2 Tablespoons bacon - fried crisp and crumbled
  • 3 eggs
  • pinch salt
  • dash Tabasco sauce
  • 1 teaspoon chives - chopped
  • 1 teaspoon parsley - chopped
  • 2 Tablespoons Gruyere - freshly grated
Heat omelette pan. Add butter. While butter is melting, beat eggs with a wire whisk. Add salt, Tabasco, chives and parsley to eggs. Pour the egg mixture into the hot butter and stir. Add bacon and continue stirring. When the omelette is just set (do not cook too long). sprinkle cheese down the center of it, fold it and turn it out onto a warm plate. Serve at once.

Be sure not to overcook. Do not fry the bacon in the omelette pan as it will ruin the omelette pan. In fact, don't fry anything in your omelette pan but your omelette. It's best not to double your recipe - have two omelette pans going if you have them - or you'll be cooking omelettes all day.

Serve with buttered, toasted English muffins.

One serving.

Someone's In The Kitchen With Dinah

Available via
 This recipe is from the classic cookbook titled Someone's In The Kitchen With Dinah (Dinah Shore, Doubleday, 1971).

As described on book's cover, this "Dinah Shore's personal cookbook - Dinah tells exactly how she prepares over 200 of her favorite recipes in her own kitchen."

There's a chapter dedicated to "Eggs, Brunch and Bread", although it's a very small part of a rather extensive cookbook.

Dinah Shore introduces this recipe as follows: "I fell in love with this dish at the Four Seasons Restaurant in New York. Whenever I had as luncheon date, if anybody gave me the choice, I'd pick the Four Seasons - just so I could enjoy the Omelette Grand Mere again."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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