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Mille Feuille Omelette

We layer cream cheese and meaty tomato sauce between crêpe-like fried eggs.



  • 10 eggs
  • 50 grams milk
  • Salt
  • Cheese cream:
  • 130 grams cream cheese, softened at room temperature
  • 20 grams milk
  • 1 teaspoon oregano
  • Pepper
  • Other ingredients:
  • 250 grams meat sauce
  • Ketchup
  • 100 grams mashed potatoes
  • 7 cherry tomatoes
  • Italian parsley

Let's get Cooking...

  1. Mix eggs, 50 grams milk and salt together and set aside.
  2. Combine all ingredients for the cheese cream and mix well.
  3. In a frying pan, pour in a little amount of egg mixture and immediately swirl the pan around to create a thin omelette. Transfer to a plate and repeat until all the egg mixture is used up.
  4. Place one sheet of omelette onto a serving platter and spread with meat sauce. Top it off with another sheet of omelette.
  5. Spread the cheese cream on top. Place another omelette right on top of that.
  6. Repeat, alternating between the meat sauce and cheese cream.
  7. Decorate by piping mashed potatoes on top. Garnish with cherry tomatoes and Italian parsley.