Colorful Cheese Omelet Recipes

CLASSIC CHEESE OMELET

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.

CHEESE OMELETTE

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.

COLORFUL CHEESE OMELET

Steps:

• In a small bowl, whisk the egg, egg whites, spinach and pepper sauce; set aside. In a small nonstick skillet coated with cooking spray, saute red pepper and onion until tender. Reduce heat to medium., Add egg mixture to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle with cheese; fold omelet in half. Slide omelet onto a plate.

CHEESE OMELET

Steps:

• In a bowl, combine the 3 large eggs with salt, optional milk or water, and whisk or blend with a fork.
• Heat a 9-inch non-stick skillet to medium heat and melt the butter (or use oil, or a combination of oil and butter), spreading to coat the entire skillet bottom.
• Pour the beaten eggs into the center of your heated skillet and lift the handle to tilt the pan and spread the egg mixture out toward the skillet edge. Once the eggs begin to firm up, use a spatula to lift the edges, and tilt the remaining uncooked egg toward the edges. *Also, break any bubbles that are forming and fill them with the uncooked egg as well.
• Let the omelet cook for about 10-15 seconds after filling any gaps and rounding out the edges. Then fill with half of the grated cheddar cheese. Use a spatula to flip the first edge inward over the filling, then the opposite edge to close the omelet.
• Slide the cooked omelet onto a plate and finish topping with the remaining half of the cheese. Add any other condiments desired, serve, and enjoy!

THREE CHEESE OMELETTE

Steps:

• Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.

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.

CLASSIC OMELETTE RECIPE BY TASTY

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!

HERBED CHEESE OMELET

Steps:

• In a bowl, beat eggs and seasonings. Melt butter in a skillet. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat. Place cheese over half of the eggs. Fold in half and transfer to a warm platter.

MY BEST CHEESE OMELETTE

Steps:

• Melt butter in 10" non-stick pan.
• Whip eggs and water well with fork or whip. Add salt and pepper.
• Stir.
• Once butter melted, add egg mixture.
• In first 30 seconds make a few slits with spatula to allow eggs to cook in center.
• Over MED-HI heat tilt pan back & forth so runny part of eggs cook.
• Pan should be nice & slippery for this!
• When almost done, tear cheese slices & place over eggs.
• Allow cheese to melt slightly.
• Fold half egg over the other.
• Give about 30 seconds to set.
• Slip egg onto plate.
• Enjoy!

PERFECT CHEESE OMELET

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).

PERFECT CHEESE OMELET

Steps:

• Beat eggs and salt and pepper with fork in small bowl until thoroughly combined.
• Heat butter in 10-inch nonstick skillet over medium-high heat when foaming subsides and butter just begins to color, pour in eggs. Cook until edges begin to set, 2-3 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, about 20 seconds. Use spatula to pull cooked edges in toward center, then tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set, but still moist on surface, about 20-25 seconds. Sprinkle cheese and filling, if using, down center of omelet, perpendicular.
• Remove skillet from burner. Use rubber spatula to fold lower third (nearest you) of omelet to center; press gently with spatula to secure seams, maintaining fold.
• Run spatula between outer edge of omelet and pan to loosen, jerk pan sharply toward you a few times to slide omelet up far side of pan,. Jerk pan again so that 2 inches of unfolded edge folds over itself, or use spatula to fold edge over. Invert omelet onto plate. Tidy edges with spatula, brush with melted butter, and serve,.

HERBED CREAM CHEESE OMELET

Steps:

• Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
• Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.
• Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.
• After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.
• Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.

GOLDEN EGG WHITE OMELETS WITH SPINACH AND CHEESE

Steps:

• Make pepper purée:
• Preheat broiler.
• Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle, about 20 minutes. Peel peppers, discarding stems and seeds, and coarsely chop, then purée in a blender with 2 tablespoons water, scraping down sides of blender, until smooth.
• Prepare spinach:
• Cook onion in 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/4 cup water and cook, stirring, until spinach is wilted, about 3 minutes. Transfer to a colander set over a bowl and drain off excess liquid, gently pressing on spinach.
• Make omelets:
• Whisk together pepper purée and flour in a large bowl, then whisk in egg whites and remaining teaspoon salt and 1/4 teaspoon pepper until combined.
• Heat 1/2 teaspoon oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking. Pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Spoon one fourth of spinach over half of omelet and sprinkle with 1 tablespoon cheese. Fold remaining half of omelet over filling using a heatproof plastic spatula and transfer to a plate. Keep warm, covered with foil.
• Make 3 more omelets with remaining egg mixture, oil, spinach, and cheese in same manner.