Stuffed Cheese Omelet Bag

Beat flour, salt and milk until smooth. Fold in the eggs on top. Soak for twenty to thirty minutes.

Then add the Gruyère, if the dough is very thick – this depends on the size of the eggs – add a little milk.

Bake the dough into omelettes in a little butter (3 per person).

For the filling, cut the ham into strips at the beginning, then into squares. Put the long tubes of the spring onions on the side. Chop the spring onions with the rest of the nice stem parts. Saute in the warm butter for three to four minutes until soft. Next, add the ham and sauté briefly. Remove from heat. Stir in the kitchen herbs and the sour cream and season the filling with salt and pepper. Cool.

Cut the onion tubes set aside lengthwise into 4 strips each. Divide the filling evenly among the omelets. Gather them into a bag and tie with the strips of tubes.

Place in a buttered baking dish.

Stir through cream and Sbrinz and season with salt and pepper. Pour over the bags and bake them in the oven heated to 220 °C on the second rack from the bottom for twenty minutes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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