This recipe, adapted from one printed in Elizabeth David's 1959 essay, An Omelette and a Glass of Wine, originated with the proprietress of the restaurant Moliere, a small restaurant in Avignon where this cheese omelet was the house specialty.

Ingredients:

3 eggs
1 tablespoon grated Parmesan cheese
pepper to taste
1 tablespoon butter
1 tablespoon diced Gruyere cheese
1 tablespoon cream

Directions:

Beat eggs with Parmesan cheese and pepper.  Heat a non-stick skillet over medium-high heat so that when a tablespoon of butter is added it melts immediately.  Pour in the egg mixture and add Gruyere and cream.  As mixture begins to set at the edges carefully push the cooked portion toward the center of the pan using an inverted pancake turner.  At the same time, tilt the pan so egg mixture fills any spaces.  When cheese melts and egg mixture is set but still moist, fold omelette in half using pancake turner and place upside down on a plate.

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