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German Cheese Omelette Recipe – Oma's Käseomelette nach Bäuerinnenart

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

It is called Käseomelette nach Bäuerinnenart in German and literally translated as "Farmer's Wife's Cheese Omelet".

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Servings:

Makes 3 - 4 servings

Ingredients:

  • 4 slices bacon, diced
  • 3 tablespoons butter
  • 2 potatoes, cooked, diced
  • 1 tablespoons onion, chopped
  • ¼ pound mushrooms, fresh or canned
  • 6 large eggs
  • 1 cup cheese, grated (see hints below)
  • salt 

Instructions:

  1. Fry bacon in saucepan. 
  2. Add butter and potatoes, onions, and sliced mushrooms. If using canned mushrooms, drain well. 
  3. Sauté over medium-high heat for 2 - 3 minutes. 
  4. In small bowl, beat eggs, cheese, and salt. Pour over potato mixture in pan.
  5. Reduce heat and cook until set. Serve immediately.

Notes/Hints:

  • Use Emmental or Cheddar cheese, or your favorite
  • Instead of using bacon, add about 4 tablespoons of real bacon bits. You may need to use extra butter.
  • Instead of using onion, add about 1 teaspoon 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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