Will make again Read More. We did not make it with emmataler cheese we will try it again Read More. I followed the instructions and cooked over low heat, using butter, it was delicious. All Reviews for Cheese Omelette. Your daily values may be higher or lower depending on your calorie needs.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close this dialog window Successfully saved. You saved Cheese Omelette to your Favorites. With a silicone spatula, gently push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.
Place the cheese and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center. Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half.
Slip the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate. Once you get the hang of it, you can master 3 eggs. The best pan for making omelettes — a 2-egg omelette requires an 8-inch fry pan and a 3-egg omelette needs a 9-inch pan. Cook over medium-low heat — cooking the eggs over high heat can result in a rubbery or overcooked omelette, so keep your heat over medium-low and be patient.
Have your fillings ready to go — prepare any fillings before you start cooking the eggs, so they are ready when you need to add them in. What to put in an Omelette More often than not I just add cheese, but there is really no limit to the fillings you can use in a basic omelette recipe. Cheese : cheddar, Monterey Jack, goat cheese, and feta cheese are all wonderful.
Vegetables : sliced mushrooms, chopped bell pepper, diced onions, cubed potatoes. Garden : avocado, spinach, and cherry tomatoes, or leftover ratatouille! Meat lovers : chopped crispy cooked bacon or diced ham. Western Omelette : typically includes green bell pepper, onion, and ham.
Denver Omelette : typically includes green bell pepper, onion, Canadian bacon, and cheddar cheese. Onions: Onions are full of natural sugars that taste delicious when browned and really shine when caramelized low and slow.
Adding cooked onions to an omelet is a great way to add sweetness without using refined sugar. Bell peppers: Bell peppers contribute beautiful color, flavor, and important nutrition to an omelet. They are full of vitamins A, B, and C, plus minerals like potassium, though amounts can vary depending on the color of the pepper.
You can use any of them, but keep in mind that each type of pepper has a different heat level. Herbs: Get creative with this one! Herbs provide freshness and can really round out an omelet. Cilantro adds a citrusy punch, while Italian herbs like peppery parsley and sweet basil can enhance any flavor. Woodier Italian or Mediterranean herbs, such as thyme, oregano, rosemary, and sage are delicious earthy additions but need to be finely chopped. Try adding some red chili powder or paprika.
For extra depth, try using smoked paprika for added smoky flavor. Turmeric: Turmeric is a spice that comes from the root of a flowering plant. It can be used fresh or in powdered form, and is believed to have several health benefits—the most notable being its anti-inflammatory properties. To help your body make the most of what little curcumin it ingests, pair turmeric with a compound called piperine found in black pepper.
Spice powder: While optional, a pinch of powdered spice or spice mix, such as allspice or Indian garam masala, will add some extra warmth and complexity to your omelet. Experiment and see what combination of spices you like! Butter or oil: While butter may be more traditional for European omelets, oil makes a viable alternative for sauteing vegetables and keeping the scrambled eggs from sticking to the pan.
For more control over saltiness, remember to use unsalted butter. Consider using oils with known health benefits such as olive oil or sunflower oil too. Salt: Salt is the mineral that brings it all together! Chop the veggies. I used onions and bell peppers. Other commonly used veggies are tomatoes, carrots and mushrooms. We will need 2 eggs for this recipe. When it is cooked on both the sides, spread grated cheese as desired. There are so many ways to serve an omelet. You can eat it on its own, or with some vegetables and potatoes or rice on the side.
Stuff your omelet between sliced bread, biscuits, or croissants to make flavorful sandwiches. You can roll the omelet in a tortilla or roti with some spreads and pickles to make a healthy vegetarian wrap.
The best cheese to use is the one you like the best. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy. This version is stuffed with your choice of cheese.
In a medium bowl, beat eggs with a disposable plastic or reusable wooden fork just until last traces of white are mixed in; season with salt and pepper. In a perfectly unscratched 8-inch nonstick skillet, melt butter, swirling over moderate heat, until fully melted and foamy but not browned. Add eggs and stir rapidly with fork, tines up, while shaking pan to agitate eggs; make sure to move fork all around pan to break up curds and scrape them from bottom of skillet as they form.
Stop stirring as soon as eggs are very softly scrambled and creamy but still loose enough to come together into a single mass , 1 to 2 minutes. Using fork, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. Scatter cheese all over egg. The top surface should be loose and creamy, but if it looks too liquid and raw, cook undisturbed for another few seconds.
If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly. Remove from heat, tilt skillet up by its handle, and, using fork, gently roll omelette down over itself until it is nearly folded in half. Using fork, push omelette to edge of skillet so that lower edge of egg begins to just barely overhang; use fork to fold overhanging edge of egg up, closing the omelette.
Hold skillet right over plate and turn omelette out onto it. It should be almond- or cigar-shaped, with the seam on bottom; if it's not, lay a clean kitchen towel over it and use your hands to adjust its shape and position, then remove towel.
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