Roquefort Omelette from the Aveyron from Sud de France by Caroline Conran
This omelette is rather addictive; it has a great texture, tender, creamy, light and fluffy all at once. It can be also be made with the cheese Bleu des Causses. Use a medium non-stick pan rather t...
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Ingredients
- olive oil or butter
- 4 fresh eggs
- 2 tbsp Greek yoghurt and 1 tbsp crème fraîche (or use 3 tbsp fromage frais)
- plenty of freshly ground pepper
- 100 g Roquefort cheese
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