Ingredients for 4 servings

150 g flour
2 dl milk
1 dl water
4 eggs
Butter for cooking
1 cucumber
600 g tomatoes
250 g Emmentaler AOP
1 bunch chive
1 bunch parsley
1 bunch basil
500 g cottage cheese
2 tbsp olive oil
2 tbsp red wine vinegar
Cayenne pepper
Salt, pepper

Star of the dish
Emmentaler AOP Mild/Classic

Stir together the flour, milk and water. Whisk the eggs and add, lightly salt. Leave the batter to rest for 30 minutes.

Peel the cucumber and halve lengthways. Scoop out the seeds with a spoon. Cut the cucumber into small cubes. Halve the tomatoes, remove the seeds, cut into cubes. Dice the Emmentaler. Finely cut the herbs.

Mix all the filling ingredients together.

Heat some butter in a non-stick pan. Cook 4-5 omelettes using the batter, keep warm. Layer with alternating layers of omelette then vegetable-cheese mixture, if necessary using a cake ring. Serve warm.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


Spring gratin with a cheese-nut crust

  • Recipe icon

Asparagus omelette with radish vinaigrette

  • Recipe icon
  • Recipe icon

Veggie Cordon Bleu with Savoy Cabbage

  • Recipe icon
  • Recipe icon


Was möchten Sie finden?



What do you want to find?

Quick access