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German Cheese Omelette Recipe – Oma's Käseomelette nach Bäuerinnenart

This German cheese omelette recipe makes a great weekend breakfast, a super brunch, or even a light supper.

It is called Käseomelette nach Bäuerinnenart in German and literally translated as "Farmer's Wife's Cheese Omelet".

Servings:

Makes 3 - 4 servings

Ingredients:

• 4 slices bacon, diced
• 3 tablespoons butter
• 2 potatoes, cooked, diced
• 1 tablespoons onion, chopped
• ¼ pound mushrooms, fresh or canned
• 6 large eggs
• 1 cup cheese, grated (see hints below)
• salt 

Instructions:

1. Fry bacon in saucepan. 
2. Add butter and potatoes, onions, and sliced mushrooms. If using canned mushrooms, drain well. 
3. Sauté over medium-high heat for 2 - 3 minutes. 
4. In small bowl, beat eggs, cheese, and salt. Pour over potato mixture in pan.
5. Reduce heat and cook until set. Serve immediately.

Notes/Hints:

• Use Emmental or Cheddar cheese, or your favorite
• Instead of using bacon, add about 4 tablespoons of real bacon bits. You may need to use extra butter.
• Instead of using onion, add about 1 teaspoon dried chopped onion.
• When beating the eggs, cheese, and salt, try to beat in as much air as possible.
• If you wish, you can omit the potatoes and/or mushrooms.

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