The Complete Book of Cheese

by Bob Brown

Small rounds of buttered bread or toast heaped with a mound of grated cheese and browned in the oven is a French contribution.

CHEESE OMELETS

Cheddar Omelet

Make a plain omelet your own way. When the mixture has just begun to cook, dust over it evenly ½ cup grated Cheddar.
(a) Use young Cheddar if you want a mild, bland omelet.
(b) Use sharp, aged Cheddar for a full-flavored one.
(c) Sprinkle (b) with Worcestershire sauce to make what might be called a Wild Omelet.
Cook as usual. Fold and serve.

Parmesan Omelet (mild)

Cook as above, but use ¼ cup only of Parmesan, grated fine, in place of the ½ cup Cheddar.

Parmesan Omelet (full flavored)