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Le Freddo, ham and green pea puffy omelette

4 portions


  • 6 eggs, yolks and whites separated
  • 80 ml (⅓ cup) 35% cream
  • Salt and freshly ground pepper
  • 15 ml (1 tbsp.) salted butter
  • 250 ml (1 cup) ham, cubed
  • 180 ml (¾ cup) green peas
  • 250 ml (1 cup) sweet peas or snow peas
  • 155 g (5½ oz.) Le Freddo cheese, sliced


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  • Preheat oven to 230°C (450°F).
  • In a bowl, beat the egg yolks with the cream. Season with salt and pepper.
  • In another bowl, beat the egg whites until very stiff. Gently stir into the yolk mixture.
  • In a large oven-proof skillet, melt half the butter over medium-low heat, pour in the egg mixture and cook for 5 minutes or to desired doneness. Bake for 5 minutes.
  • Meanwhile, in another pan, melt the remaining butter and brown the ham and peas for 3 to 4 minutes. Season with pepper to taste. Gently place on the omelet and add the cheese.
  • Bake 3 to 4 minutes or to desired doneness. Serve quickly.



  • The omelet will keep in the refrigerator for 4 to 5 days.


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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