Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Cheese Omelettes.

Grate some rich old cheese, and having mixed the omelette as usual, stir in the cheese with a swift turn or two of the whisk, and at the same time some chopped parsley and thyme. If you beat long the cheese will separate the milk from the eggs. Cook at once.

Or,

Make the omelette in the usual way; grate cheese upon it and fold it over.