Cheese Omelette Recipe

This German cheese omelette recipe makes a great weekend breakfast, a super brunch, or even a light supper.

This is among 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 will always cook extra potatoes for dinner the night before.

Check out how to boil potatoes if you need help in doing so. You could just as quickly cook some potatoes in the microwave in the morning, just to make this omelet.

Served with a salad and some fresh bread, this makes a delicious light supper as well.

German Cheese Omelette Recipe


  • 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 hints below)
  • salt
  • 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.
  • 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.

In actuality, this is a great way to use up leftover potatoes. Finding them in the fridge is always a great reason to throw together this dish.

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