separate the egg yolks from the egg whites, coarsely grate the cheese. Then whisk the egg whites to a thick foam, stir the egg yolks until smooth, then fold the snow into the egg yolks, seasoning only lightly with salt.
Heat a small cast iron skillet, melt the butter, pour in the eggs, set the omelet over low heat briefly, then spread the cheese evenly in the center. Put the frying pan in the oven heated to 180 degrees, bake for 6-7 minutes until the omelet has risen and turned golden brown. Carefully remove from the pan and serve on the spot.
The omelet goes well with baguette and dry white wine.
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