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Omelette Au Gratin With Blackburn

Omelette Au Gratin With Blackburn

6 to 8 portions


  • 60 ml (1/4 cup) butter
  • 1 onion, thinly sliced
  • 45 ml (3 tbsp.) maple syrup
  • 8 eggs (yolks and whites separated)
  • 500 ml (2 cups) Blackburn
  • Salt and freshly ground pepper, to taste


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  • Preheat oven to 350°F (180°C).
  • In a frying pan, melt half the butter and brown the onion.
  • Add the maple syrup and caramelize the onions. Add salt and pepper. Set aside in a bowl.
  • In another bowl, beat the egg whites to stiff peaks with an electric mixer. Set aside.
  • In another bowl, beat the egg yolks until they are thick and pale, about 6 minutes. Add salt and pepper.
  • Gently fold in half of the Blackburn into the egg yolks, then the egg whites.
  • In a large oven-proof frying pan, melt the remaining butter, and add the omelette mixture.
  • Sprinkle the caramelized onions and the remaining Blackburn on top.
  • Cook on medium heat until the omelette starts to brown on the bottom.
  • Put the frying pan in the oven, and bake for about 15 minutes or until the top is firm and very puffy.
  • Place the omelette on a serving dish.

You can use this cheese for this recipe


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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