CHEESE OMELETTE
My husband loves omelettes and nothing makes him happier. When cooking an omelette, it's important that you keep your temperature on the low side, as you don't want your omelette to get brown.
Provided by topfgucker
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
- Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
- Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.
Nutrition Facts : Calories 509.4 calories, Carbohydrate 1.9 g, Cholesterol 579.4 mg, Fat 44.9 g, Protein 25.5 g, SaturatedFat 24.1 g, Sodium 637.5 mg, Sugar 1.7 g
MUSHROOM AND CHEESE OMELET
Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.
Provided by Katie Workman
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
- Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
- Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
- Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.
MEGA-MEATY TRIPLE-CHEESY OMELETTE
We like to have breakfast for supper, occasionally, and this hearty omelette is usually the star. It's an over-the-top omelette, full of flavorful meats, melty cheeses and mushrooms. It's definitely a splurge, but oh, so worth it!
Provided by Teresa G. @sokygal
Categories Other Main Dishes
Number Of Ingredients 11
Steps:
- Gather and prep ingredients.
- Melt butter in large, non-stick skillet over medium heat; pour beaten eggs into skillet.
- As eggs begin to cook, scatter with drained mushrooms.
- Evenly scatter sausage, ham, bacon and chives over all.
- Place pieces of torn American cheese over meats, then scatter with Italian and cheddar cheeses.
- The egg layer should be mostly cooked by the time all the fillings are added, so now use an egg turner to lift one side of the omelette and gently fold over (fold in half.) If omelette begins to break open, use turner to gently push it into place and hold for a few seconds.
- Remove from heat; allow omelette to rest in skillet for a few minutes to finish cooking eggs through by residual heat. Garnish as desired. Cut into 4 pieces; serve.
CHEESE OMELET
Steps:
- Equipment: 9-inch non-stick skillet and an immersion blender
- Add oil to the skillet over high heat, and heat it until small hairline ripples appear on the surface of the oil.
- Break the eggs into tall glass or frappe cup and whisk to blend for 1 minute. (The Waffle House uses a 15,000 rpm malt shop mixer.)
- While moving the skillet in a circular motion, pour in the eggs. Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up. When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds. Keep moving the pan in a circular motion, but not as often as before it was flipped. (Too much movement at this time will cause the omelet to fall.) Flip the omelet once more to finish cooking--no more than 30 additional seconds.
- Overlap 2 slices of American cheese in the center of the omelet in a diamond shape.
- Fold the omelet in half, being certain to cover the cheese slices, and slide it onto your plate.
TRIPLE CHEESE OMELET
Make and share this Triple Cheese Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the cheeses; set aside.
- In a bowl, whisk the eggs, water, salt, and pepper.
- Heat an 8-inch nonstick skillet (or omelet pan) over medium heat.
- Add butter to skillet; swirl pan to coat the bottom of pan.
- When butter foams, pour in egg mixture all at once.
- Let set until edges start to cook; with a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
- Continue to do this until the top is almost dry.
- Spoon filling over one half of the omelet.
- Fold the other side over to cover.
- Let stand a few seconds to the cheese can melt.
- Transfer to a warmed plate and serve immediately.
Nutrition Facts : Calories 389.9, Fat 29.5, SaturatedFat 13.9, Cholesterol 678.7, Sodium 489.8, Carbohydrate 1.7, Sugar 1.4, Protein 27.9
PERFECT CHEESE OMELET
A touch of scallions balances out the rich, gooey Monterey Jack in this fluffy omelet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together eggs, salt, and pepper until frothy.
- Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
- Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).
Nutrition Facts : Calories 294 g
PEPPER CHEESE OMELET
Packed with red peppers, onion, paprika and cheese, this savory omelet from Susan Rekerdres of Dallas, Texas is as scrumptious for lunch or dinner as it is for brunch. "And so easy to double or triple for guests," she notes.
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the eggs, egg whites, milk, paprika, salt and pepper. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle half of the onion, red pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Repeat with remaining ingredients.
Nutrition Facts : Calories 156 calories, Fat 7g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 537mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
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