Although this omelet was originally made with the titular griffon eggs, there has been a gradual shift toward making them with alternative eggs. Moa eggs are a popular choice. But vulture, duck, and chicken eggs are also sometimes used.

I chose to make a smaller omelet today with just two eggs. The recipe can certainly be scaled up, however. If doing so, I like to add an extra yolk to bring the proportions of yolk to white closer to what you might expect when cooking with griffon eggs.

Griffon Egg Omelet

Ingredients

• 2 large eggs
• salt and pepper, to taste
• 1-2 Tbsp. grated cheese¹
• 1 green onion, chopped

Directions

1. Beat the eggs with a little salt and pepper. Mix in a splash of mix as well, if desired.
2. Melt a little butter in a small pan (no more than a teaspoon or so).
3. Pour the egg mixture and cook until eggs are nearly set.
4. Sprinkle cheese and green onions over the eggs.
5. Fold the omelet in half and cook until cheese has melted.
6. Flip and continue cooking until eggs are just set.
7. Serve with buttered toast.

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¹ I prefer Cheddar for this application, but other cheeses could also work well here: Colby, Jack, or Swiss all spring to mind, but mozzarella or havarti may also be reasonable options as well. ^Back