Omelet with Cheese and Sage

Grate the cheese and chop the sage.

Crack the eggs into a suitable bowl, add the cheese and sage. Season lightly with pepper and mix just briefly with a fork.

Let the butter get really hot. It should be foaming, but not yet brown.

Pour the egg mixture into the frying pan and cook over high heat, shaking occasionally, until done, 2 to 3 min.

Slide out of frying pan onto preheated plates. Fold over as you do so. The inside is soft, the outside gently browned.

_Variants:_

You could fill cookbooks with the variations on the omelet theme. Here are just a few suggestions: even more piquant than in the recipe is the

Omelet with sheep’s cheese, more moderate with Emmentaler. Mix coarsely chopped nuts into the lot or precooked spinach leaves. Bake the omelet without cheese and form a slice of smoked salmon and a dollop of thick whipped cream to the finished pan egg, or bring to the table a cheese omelet with warm diced tomatoes.

Tip: Did you know that one bowl of spinach provides about 50 percent of magnesium needs?

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