Swiss Omelette with Wild Garlic

I loved making a traditional French-style egg omelet in my pre-vegan days. They were light and airy, took about 2 minutes to make and I could fill or top them with a wonderful array of seasonal herbs.

American-style omelets were always a bit overbearing to my taste. They were large and filled with a lot of gooey cheese and crispy bits of pork product.

A Swiss omelette is something completely different. Sure, they were made with eggs too, but also milk and flour that resulted in something in between an omelette and a pancake – with a

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions