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Oma's German Cheese Omelette (Käseomelette nach Bäuerinnenart)
by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.
Oma's German Cheese Omelette Recipe that's perfect for breakfast, lunch. or supper.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 literally translated as Farmer's Wife's 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.
A similar dish to this is called Hoppel Poppel. It's a dish from Berlin that uses leftovers. It's one my Mutti often served us for lunch. Check it out below.
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.
Got leftovers? You Could Also Make This ...
Below is a version of the above omelette, called Hoppel Poppel, that uses leftovers. In fact, in planning on making this, I'll purposely cook in order to have leftovers, just for this.
Ready to make the omelette?
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 Time20 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:
- Fry bacon in saucepan.
- Add butter and potatoes, onions, and sliced mushrooms. If using canned mushrooms, drain well.
- Sauté 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.
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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Comments? Questions?
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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
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