One of the dishes that the late great celebrity chef Julia Child became famous for is her 20-second omelet. If you want to be able to master the French omelette, Julia first recommends using the right pan: A nonstick pan with a long handle and sides at least two-inches high would be ideal. Cooking in high heat (eggs should sizzle immediately after being poured into the pan) would also give you a tender omelette. You should also let the eggs sit for a few seconds before swirling and flipping them so they’ll turn on their own. And finally, you can dress up your omelette by brushing it with some butter and topping it with chopped parsley before serving.

Take note of these cues before you make this cheese-heavy version of the classic omelette for breakfast!

Omelette Quatro Formaggio
Cooking time: 10 minutes
Makes two servings

2 tablespoons grated cheddar cheese
2 tablespoons grated gruyere cheese
2 tablespoons grated mozzarella cheese
2 tablespoons crumbled blue cheese4 eggs
2 cloves garlic, minced chili flakes (optional)

1. Combine cheeses in a bowl. Melt them in the oven or in a nonstick pan. Set aside.
2. Beat the eggs with the garlic and chili flakes.
3. Pour half of the beaten eggs into a preheated pan. When it has set, add half of the melted cheese. Fold the egg into an omelette.
4. Do the same for the remaining eggs and cheese.

(Recipe by Breakfast At Antonio’s. Photo by Ocs Alvarez. Food styling By Margie Alcabao.)

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