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
SIMPLE CHEESE OMELETTE
This is a great quick meal at any time of the day. Eggs are a fantastic, affordable source of protein, helping our muscles to grow and repair and helping us to feel fuller for longer. Serve your omelette with wholemeal bread and a simple tomato salad for a healthy, balanced meal.
Provided by Jamie Oliver
Categories Breakfast Jamie's Food Revolution Eggs Brilliant breakfast recipes Family one-pan recipes Mains
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
- Place a small non-stick frying pan on a low heat to warm up.
- Grate the cheese onto a board and set aside.
- Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
- Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
- Using a spatula, ease around the edges of the omelette, then fold it over in half.
- When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.
Nutrition Facts : Calories 249 calories, Fat 20.2 g fat, SaturatedFat 6 g saturated fat, Protein 16.9 g protein, Carbohydrate 0 g carbohydrate, Sugar 0 g sugar, Sodium 1.6 g salt, Fiber 0.1 g fibre
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.
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
CHEESE OMELET (COOKING FOR 2)
Put all your eggs in one basket! This classic egg recipe will be all you need!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.
- Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.
- Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook-the omelet will continue to cook after being folded. Sprinkle with cheese.
- Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper.
Nutrition Facts : Calories 355, Carbohydrate 2 g, Cholesterol 480 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 380 mg
BASIC OMELETTE RECIPE
Master the omelette with our simple recipe then add the filling of your choice - grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Time 10m
Number Of Ingredients 3
Steps:
- Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
- Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
- Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
- At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
Nutrition Facts : Calories 277 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Protein 20 grams protein, Sodium 0.8 milligram of sodium
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 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.
ORIGINAL CHEESE OMELET
Make and share this Original Cheese Omelet recipe from Food.com.
Provided by Food Dude
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat omelet pan on medium heat.
- Mix eggs, milk, salt, and pepper until frothy. (Don't over whisk).
- Cut piece of butter off the short side of stick and melt in pan so omelette does not stick.
- Pour mixture into pan and wait till it is cooked and thick. If it falls apart in pan, let it cook more.
- Next,when the omelette is thick and does not fall apart when lifted take ripped up American cheese slices and put on one side of omelette.
- Flip the uncheesed side of omelette to the side of the omelette with cheese. Wait until cheese melts and take off and into plate.
OMELET WITH CHEESE SAUCE
If you're looking to bring a little variety to breakfast, try this effortless egg dish from Joan Enerson. "The cheesy sauce is easy to make, and the green chiles really jazz up the omelet," she writes from Waupaca, Wisconsin.
Provided by Taste of Home
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, cook soup and cream over low heat until warm, stirring occasionally. In a small bowl, beat the eggs, salt and pepper; stir in chilies. Melt butter in a 10-in. skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When eggs are completely set, remove from the heat. Fold omelet in half; cut into three wedges. Serve with the cheese sauce. Refrigerate any leftover sauce.
Nutrition Facts : Calories 311 calories, Fat 24g fat (11g saturated fat), Cholesterol 468mg cholesterol, Sodium 1379mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
EASY OVEN OMELET WITH CHEESE
This couldn't be easier to make so it's great for a brunch. I have also halved the recipe for just my husband and me. I have even served the squares between toast as sandwiches.
Provided by JackieOhNo
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Spray an 11-1/2 x 7-1/2 x 1-1/2-inch baking dish with cooking spray.
- If halving recipe, use an 8x8x2-inch pan.
- Beat eggs. Add milk,seasoned salt, and instant minced onion; mix well.
- Stir in shredded cheese.
- Pour into baking dish.
- Bake, uncovered, until eggs are set and top is golden brown, about 40 to 45 minutes.
- Cut into squares and serve.
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