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Gruyère AOP Mousseline Omelette

Printable version PDF file

Serves 4

Main course

25 min

15 min


  • 6 eggs
  • 4.25 oz (120g) Gruyère AOP, grated by hand
  • Juice of ½ a lemon
  • fleur de sel
  • freshly ground pepper


Separate the egg yolks from the whites.

Whisk the egg whites until stiff.


Add the lemon juice to the egg yolks, season with a pinch of salt and a generous grind of pepper and then beat the mixture together until frothy. Add the grated Gruyère AOP and gently mix to combine.

Add 3 tablespoons of the beaten egg whites to the egg yolk-Gruyère AOP mixture.


Carefully combine the two with the help of a silicone spatula, tipping the bowl on its side and folding them together.


Pour this mixture onto the remaining egg whites and fold together until well combined.


Preheat the oven to 350°F (180°C).


Place a large baking hoop into an ungreased non-stick frying pan on a medium heat, or use several smaller hoops for individual portions.


Once the frying pan is nice and hot, pour in the egg mixture and cook for 3 to 5 minutes. Then place the frying pan in the oven to finish cooking for a further 10 minutes, checking that it’s fully cooked after this time and if necessary, leaving it a few minutes more.


Remove the baking hoop by sliding a knife between the omelette and the hoop.


Tips & Tricks :

Serve alongside a small green salad dressed with a herby vinaigrette.

If you don’t have a baking hoop, use a jam jar lined with lightly greased parchment paper.