CLASSIC CHEESE OMELET
For breakfast or for dinner, there's nothing like a simple cheese omelet. This American diner style-omelet recipe is quick and easy to make and very satisfying.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield 1 omelet
Number Of Ingredients 5
Steps:
- Using a fork, beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
- Heat butter in an 8-inch nonstick skillet over medium-high until foaming;swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
- Sprinkle cheddar onto far side of omelet. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over cheese. Slide onto a warm plate. Top with chopped chives and serve, with sliced tomato sprinkled with salt and buttered toast, if desired.
CLASSIC CHEESE OMELET
This satisfying breakfast is so simple yet so delicious.
Provided by Land O'Lakes
Categories Omelet Cheese Dairy Egg Breakfast and Brunch
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine eggs and milk in bowl; beat with fork or whisk until well mixed. Season with salt and pepper, if desired.
- Melt butter in 8-inch nonstick skillet over medium-high heat until sizzling; pour egg mixture into hot skillet. Cook 30 seconds or until bottom is set. Run heat proof spatula around edge of pan, lifting edges of eggs and allowing uncooked portions to flow underneath. Tilt pan, if necessary. Continue cooking, lifting eggs as needed, 1-2 minutes or until almost set.
- Remove from heat. Sprinkle cheese over half of omelet. Carefully fold other side of omelet over cheese. Carefully slide omelet onto serving plate. Sprinkle with parsley, if desired.
Nutrition Facts : Calories 370 calories, Fat 30 grams, SaturatedFat grams, Transfat grams, Cholesterol 435 milligrams, Sodium 420 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Sugar grams, Protein 20 grams
CLASSIC OMELETTE
Classic French Omelette
Categories Egg Breakfast Brunch Self Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 omelette
Number Of Ingredients 6
Steps:
- First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked - such as apples, mushrooms, onions, peppers, leeks - quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
- Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
- Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
- Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
- Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
- Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
- Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
- Optional Lowfat Fillings
- Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus
CLASSIC OMELETTE RECIPE BY TASTY
Here's what you need: eggs, butter, spinach, tomato, mushroom, cheese, nira chive
Provided by Matthew Johnson
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs.
- Melt the butter in a medium frying pan over medium heat.
- Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
- Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
- Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
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
CLASSIC OMELET
Provided by Food Network
Time 13m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Heat an 8 to 10-inch non-stick omelet pan over low heat. Add 1 tablespoon of the butter and melt. While the butter is melting, break the eggs into a large bowl. Add the melted butter and whisk well. Season with salt and pepper.
- Return the pan to medium-low heat. Add the olive oil and the remaining butter and heat. Add the egg mixture and grasp the pan by its handle (using a potholder if necessary to protect your hand). Start shaking the pan forward and back while stirring the eggs slowly with the back of a fork, gently lifting a moving the cooked egg so that the liquid egg slips beneath it. After about 30 seconds, the egg will have formed a uniformly cooked but still fairly moist "pancake" shape. At this time, add any filling of your choice, the tomato and goat cheese, or leave the omelet unfilled in the classic French style.
- To fold the omelet, immediately tilt the pan to about a 45-degree angle by raising the handle, so that the cooked eggs nearest the handle begin to fall and fold over; you may use the fork or spatula to help this happen. Hold the far edge of the pan over a heated serving plate and continue tipping the handle up, so that the omelet folds over on itself and rolls out of the pan onto the plate. Serve immediately.
CLASSIC FRENCH OMELETTE
A classic French omelette-simple yet elegant-should have a silky-smooth exterior and a custardy interior that's just barely cooked. Chef Boulud walks you through every step: from whisking, to cooking, to shaping the omelette into its iconic rolled cylinder. It may take a few tries to get it just right, but the effort is worth it!
Provided by Daniel Boulud
Categories main-dish
Time 5m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Crack eggs into a medium bowl. Use a fork to whisk until thoroughly combined, about 1 minute; stir in a pinch of salt and a few grinds of pepper. To make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. Clarified butter can be stored in an airtight container in the refrigerator for several months.)
- Heat a 10-inch nonstick sauté pan over medium heat. Add 1 tablespoon clarified butter and swirl to coat to bottom. When the pan is hot, pour in the eggs and begin quickly and gently shaking the pan. While shaking, stir the eggs with a heatproof spatula, using small circular movements to loosen the curds and lightly scramble, about 20 seconds. The constant movement should prevent any part of the eggs from overcooking or taking on color.
- When the eggs are creamy and still only partly cooked, shake the pan to level the omelette. Turn the heat to low. Tilt the pan slightly and begin rolling the omelette: first, loosen the edge closest to the handle, then roll it toward the middle. (The cooked side should show no browning.) When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the pan. Then tilt the pan more sharply and tap it firmly on the stovetop (or a cutting board) to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up; use the spatula as needed to tuck it toward the center of the omelette. Add butter to the pan and let it melt along the exterior of the omelette.
- Gently flip the omelette onto a plate, seam side down. Use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Serve immediately.
More about "classic cheese omelet recipes"
CLASSIC CHEESE OMELET - BRUNCH RECIPES
From goodhousekeeping.com
Cuisine FrenchTotal Time 18 minsServings 4Calories 315 per serving
- With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy. (Overbeating toughens the proteins in the whites.) In 8-inch nonstick skillet, melt 1 1/2 teaspoons margarine on medium.
EASY CHEESE OMELETTE RECIPE | JAMIE OLIVER EGG RECIPES
From jamieoliver.com
CLASSIC CHEESE OMELETTE RECIPE WITH SWISS, CHEDDAR, OR BRIE
From dairyfarmersofcanada.ca
CLASSIC COCKTAIL SAUCE RECIPE - TASTING TABLE
From tastingtable.com
CLASSIC CHEESE OMELET RECIPE | RECIPE | RECIPES, OMELETS RECIPE ...
From pinterest.com
100 OF OUR BEST EGG RECIPES FOR MORNING, NOON OR NIGHT
From albanyherald.com
BEST CHEESE FOR OMELETTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC CHEESE OMELET RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC CHEESE OMELET FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
CLASSIC OMELETTE – A COUPLE COOKS
From acouplecooks.com
CLASSIC CHEESE OMELET RECIPES WITH NUTRITION FACTS CALCULATOR ONLINE
From yohcook.com
CLASSIC CHEESE OMELETTE RECIPE WITH SWISS, CHEDDAR, OR BRIE
From recipegoulash.cc
KAI JEOW (THAI OMELET) RECIPE
From simplyrecipes.com
CLASSIC CHEESE OMELETTE RECIPE - EASY RECIPES
From recipegoulash.cc
CLASSIC CHEESE OMELET - PREVENTION
From prevention.com
OUR BEST OMELET RECIPES OF ALL TIME
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love