Raclette omelette: 4 recipes with raclette cheese

Updated: 1 November 2026

Short answer: for 4 raclette omelettes, Raclette Suisse beats 8 eggs with 6 tbsp of milk and 1 tsp of salt, then cooks each omelette over medium heat with a quarter of the onions, Wienerli sausages, peas and diced raclette cheese (100–200 g in total) [1].

Raclette cheese also works outside the little pans: diced in the egg mixture, sliced as a filling or grated. The four recipes below come from Raclette Suisse and Swissmilk: two for 4 people, a vegetable omelette for 1, and filled pancakes.

Raclette omelette with Wienerli and peas (serves 4, 25 minutes)

Raclette Suisse, «Raclette-Omelette» [1].

Ingredients

8 eggs, 6 tbsp milk, 1 tsp salt
Clarified butter for frying (Bratbutter)
1–2 onions in thin strips
1–2 pairs of Wienerli (Swiss Vienna sausages) in thin rounds
200 g frozen peas, thawed
100–200 g raclette cheese, diced
Pepper or a raclette-and-fondue herb mix

Method

Beat the eggs with milk and salt. Set the oven to 60 °C.
Heat the butter in a non-stick pan and briefly soften a quarter of the onions, sausage and peas.
Pour in a quarter of the egg mixture, scatter over a quarter of the cheese and season. Let it set over medium heat until the surface is only slightly moist.
Fold over once and keep warm in the oven while you cook the other three.

About 360 kcal per portion [1].

French omelette with cheese and herbs (serves 4, 30 minutes)

Swissmilk, «Französische Omelette mit Käse» [2]. Herbs in the egg mixture, filled with raclette cheese and a chilli cheese.

8 eggs, 6 tbsp milk, salt, pepper
2 tbsp each of finely chopped parsley and chives
Clarified butter or frying cream
Filling: 4 thin slices of raclette cheese and 4 thin slices of Nidle-Chäs with chilli
Chives to garnish

Beat eggs, milk, seasoning and herbs together. Heat the butter in a 20–22 cm frying pan and cook a quarter of the mixture into an omelette. Lay the cheese on top, fold over and keep warm briefly in the oven, then cook the next three. Garnish before serving. About 346 kcal per portion.

Raclette mushroom omelette (serves 1, 40 minutes)

Guest recipe published by Raclette Suisse [3]. The author used a raclette cheese flavoured with Bündnerfleisch (air-dried beef); otherwise the recipe simply calls for raclette cheese.

2 slices of raclette cheese (about 80 g), finely diced
2 eggs
½ red onion, finely chopped; ¼ yellow pepper, diced
3 button mushrooms and 4 cherry tomatoes, in strips
2 sprigs of flat-leaf parsley, 1 tbsp olive oil, salt, pepper, a few chilli flakes

Mix cheese, eggs and tomatoes and season. Soften onion and pepper in the olive oil in a non-stick pan, add the mushrooms and fry for 5 minutes. Turn the heat down, pour in the egg mixture and let it set, covered, over low heat for about 10 minutes. Turn it with the help of a plate, cook for a few more minutes, fold and serve at once. The recipe suggests a lamb's lettuce salad on the side.

Truffle raclette pancakes with pear chutney (4 pieces, 55 minutes)

Guest recipe published by Raclette Suisse, «Trüffel-Raclette-Omeletten» [4]. In Swiss German, Omeletten can also mean thin pancakes made from a batter; the French version of the recipe calls them crêpes [5].

Batter: 200 g plain white flour, 1 tsp salt, 2 dl water, 2 dl whole milk, 4 eggs, a little butter for frying
Pear chutney: 300 g pears in small dice, 50 g chopped red onion, leaves from 2–3 sprigs of thyme, ½ tsp finely grated ginger, ½ dl apple juice, 3 tbsp (apple) vinegar, 1 tsp mustard, salt, 1 tsp jam sugar
Filling: 250 g ham, 280 g grated truffle raclette cheese, 4–6 tsp pear chutney, pepper

Mix flour and salt, whisk milk, water and eggs, add to the flour and beat with a hand mixer until smooth; rest for 30 minutes. For the chutney, bring all the ingredients to the boil and simmer for 5 minutes. Preheat the oven to 80 °C. Fry four pancakes on both sides in butter. Top each with ham, cheese and a little chutney, add pepper, roll up and keep warm in the oven until all are done.

Tips from the recipes

Pan: Raclette Suisse uses a non-stick pan [1][3]; Swissmilk specifies a pan 20–22 cm across [2].
Keeping warm: when cooking for 4, the finished omelettes wait in the oven, at 60 °C [1] or 80 °C [4] depending on the recipe.
Cheese: diced into the egg mixture [1][3], in thin slices as a filling [2], or grated [4].

For choosing a cheese, see Which raclette cheese?. For storing or freezing what is left, see Freezing raclette cheese and using leftovers. More recipes: Raclette recipes.

Sources

All accessed on 1.11.2026.

Raclette Suisse: recipe «Raclette-Omelette» (in German) – https://www.raclette-suisse.ch/de/rezepte/detail-rezepte/raclette/raclette-omelette
Swissmilk: recipe «Französische Omelette mit Käse» (in German) – https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/LM201111_84/franzoesische-omelette-mit-kaese/
Raclette Suisse: recipe «Raclette-Pilz-Omelette» (in German) – https://www.raclette-suisse.ch/de/rezepte/detail-rezepte/raclette/raclette-pilz-omelette
Raclette Suisse: recipe «Trüffel-Raclette-Omeletten» (in German) – https://www.raclette-suisse.ch/de/rezepte/detail-rezepte/raclette/trueffel-raclette-omeletten
Raclette Suisse: recipe «Crêpes au fromage à raclette à la truffe» (in French, version of [4]) – https://www.raclette-suisse.ch/fr/recettes/detail-recette/raclette/crepes-au-fromage-a-raclette-a-la-truffe