This German Cheese Omelette recipe makes a great weekend breakfast, a super brunch, or even a light supper.
It is one of my favorite German breakfast recipes and very traditional. It is called "Käseomelette nach Bäuerinnenart" in German and translated as "Farmer's Wife Cheese Omelet".
Planning on this for breakfast, I would always cook extra potatoes for dinner the night before. If you need help, check out how to boil potatoes. I have been known to quickly cook some potatoes in the microwave in the morning, just so I could make this omelet.
Served with a salad and some fresh bread, this makes a delicious light supper as well.
German Cheese Omelet Recipe
Ingredients:
4 slices bacon, diced
3 tbsp. butter
2 potatoes, cooked, diced
1 tbsp. onion, chopped
1/4 lb. mushrooms, fresh or canned
6 eggs
1 cup cheese, grated (see below)
salt
Instructions:
Saute bacon in omelet pan.
Add butter and potatoes, onions, and sliced mushrooms. If using canned mushrooms, drain well.
Saute over medium-high heat for 2 - 3 minutes.
In small bowl, beat eggs, cheese, and salt. Pour over potato mixture in pan.
Reduce heat and cook until set. Serve immediately.
Makes 3 - 4 servings.
Hints:
Use Emmentaler or Cheddar cheese, or your favorite
Instead of using bacon, add about 4 tbsp of real bacon bits. You may need to use extra butter.
Instead of using onion, add about 1 tsp. dried chopped onion.
When beating the eggs, cheese, and salt, try to beat in as much air as possible.
If you wish, you can omit the potatoes and/or mushrooms.
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