Who thinks they can make a really good cheese omelet?

Question

Whats your Method? I love cheese omelet but I a can never get it right.

Answer 1

The right type of pan and the method of cooking are the most important steps.

First, you need a good non-stick frying or omelet pan (6-8 inches). I like Calaphon pans. Heat the pan to hot and add 1Tbl.of canola oil or butter.

Mix together:

Whisk the eggs (2-3 for a single serving with 1 Tbls. of milk). in a small bowl. Season with salt and pepper and your favorite dried herbs.

Onion lovers can add I teas.of finely diced onions. Diced ham or chopped peppers make a heartier variation .

Grate your favorite cheese (2-3 Tbls.)

Place the egg mixture in the hot pan and roll around gently to coat the bottom of the pan. Cook the eggs to almost set and then add the grated cheese and other chopped ingredients if desired. When the cheese melts, use a spatula to flip over one end so the omelet is folded in half. Slide onto the plate.

Serve with your favorite toast and a cup of fresh fruit.

Answer 2

Firstly add a bit of milk to the eggs along with the salt and pepper and beat till light and fluffy. Heat pan with butter and oil combined till just below smoking point(that's when you feel vapor rising if you put your hand above the oil

Pour the egg and swirl it in the pan so that it thinly and evenly coat the pan. When you are doing then the pan should not be over the flame. Put the pan on the flame now and let it set for a few seconds . Put shredded cheese or cheese slice on the egg along with blobs of ketchup lower the flame and cover the pan.

When the egg has set and the cheese melted fold the egg over and remove from pan.

Voila!

The world's thinnest and cheesiest omelet is ready to be tucked into.

Answer 3

How do you like it? With a slice or grated?

I love to grate the cheese and stick it in the fridge over night. I then mix the egg and cheese before I put it in the pan. I low heat the thing, giving the cheese a chance to melt as the the egg cooks. As it it an omlet we are after, I will only slide the mass around a bit, with a final fold and then a flip when it is done.

Patience and swirl.

Of course, you could try the hard way; cook the egg mass on the bottom side of the pan, holding it over a higher flame. This is a neat trick on a camping trip.

Answer 4

I usually make my omelette's the following ways and they are ever so nice, lovely lovely

Ingredients
2 free-range eggs
1 tbsp soy sauce
50g/2oz gruyere cheese, grated
1 tbsp butter

Method
1. Crack the eggs into a clean bowl. Add the soy sauce and gruyere and mix together.
2. Place a small pan over a medium heat. Add the butter and once foaming add the egg mixture. Cook for two minutes then fold over one half onto the other and continue to cook for one minute.
3. Turn out onto a plate and serve immediately.

or
3 oz (75 g) Stilton, crumbled
3 large eggs, separate
½ oz (10 g) butter
1 level tablespoon freshly snipped chives

salt and freshly milled black pepper

You will also need a 7 inch (18 cm) solid frying pan.
First pre-heat the grill, then put the frying pan on to a medium heat. Whisk the egg whites to soft peaks and leave them on one side while you beat the egg yolks in a separate bowl and season them well. Now melt the butter in the hot pan, being careful not to let it burn, then quickly fold the egg yolks and half of the Stilton, plus the chives, into the egg whites.

When the butter is foaming, pour the mixture into the pan, shaking the pan to make sure the mixture is evenly distributed – don't be tempted to stir it, though, or you will knock the air out of it. Cook the omelette for about 1 minute and then slide a palette knife around the edge to loosen it from the pan. Now scatter the remaining cheese all over the surface, then place the pan under the grill, 4 inches (10 cm) from the heat, and let the surface cook for about 1 minute, until it is lightly tinged brown and the cheese is melting. Then remove the pan from the grill and, using the palette knife, carefully loosen the edges, fold one half of the omelette over the other, slide it out on to a heated plate and serve immediately.

Answer 5

I rarely get omelets right either, so I started making oven omelets instead. They aren't the same as the kind you would make in a skillet, but they do turn out well and one serves about 6 ppl. I normally halve the recipe to make 3 servings, using a small cookie pan.

Oven Omelets (modified from BHG cookbook)
12 eggs
1/4 cup water
1/2 tsp salt
1/8 tsp pepper
(I also add some "Fox point seasoning". It's similar to onion-garlic powder.)
1 cup shredded cheese (and whatever ingredients you want to add)
Preheat oven to 400.
Spray a 15x10 pan with nonstick spray. Combine eggs, water, salt and pepper and seasoning. Beat until combined.
Place pan on oven rack. Carefully add eggs to pan. Bake about 7 minutes. Add cheese and other ingredients and fold over carefully. Cut into squares.

Answer 6

i use a non stick skillet, a tablespoon of margerine,3eggs, and 1/2 cup of sharp shredded cheese. heat the pan w/ the margerine on high then reduce to medium heat. whisk the eggs pour in to the skillet. let eggs cook until they have cooked almost thru then flip with 2 spatulas to prevent breaking. spread cheese across the omelet. turn off stove and omelet willl continue to cook. wait 2-3 min then remove from burner.season with season salt. fold over and serve

Answer 7

Here’s a recipe of mine that my wife and kids adore. After cooking the omelet spread a thin layer of tomato passata on one half, cover with a thin layer of mature English Cheddar, add thinly sliced spring onion (vary the amount to taste), sprinkle a dash of cumin powder and fold the other half on top before serving. Tips: add a bit of butter to the cooking oil but do not add milk to the eggs. Milk causes the omelet to break. Do not cook the omelet thoroughly but leave it moist at the top. Folding will cause it to cook further yet remain moist.

Answer 8

Well,i got paid to do this for the last 4 yrs..Omletes are my specialty.
So i think i got it..LOL
You scramble em up..But not too much.You want em to be fluffy!
I make 3 egg omletes.
No milk just eggs!
I dont add the cheese until i put it on the grill or your pan.Whichever.
I pour it slowly so it fills the pan..or grill area!
Dont turn until one side is cooked.
I like to use a bit of cheddar,mozeralla and american!
Let the one side cook just enough so it doesn't burnflip-then add your cheese's to the cooked side>>> once you have flipped it over and your other side is cooked to perfection-
Then You can start your fold .You should be able to fold it twice it will look like a folded soft taco!

Answer 9

Put grill on highest setting
Put omelette pan over high heat with a little oil in it and heat til you get a haze.
Whisk 3 eggs and pour into hot pan.
As egg starts to cook,gently draw the edges in towards the middle of the pan so uncooked egg flow back to the edge of the pan.
When egg is NEARLY all set (don't overcook it or it becomes tough) put your cheese on top,grated or thinly sliced.
Place under the grill til risen and golden in colour.
Serve immediately and enjoy!

Answer 10

Ham-and-Cheese Omelet:

Havarti, a creamy, buttery-flavored cheese, is a nice update to this traditional omelet.

6 large eggs
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
2 teaspoons butter or margarine, divided
1 cup chopped smoked ham
1/2 cup shredded Havarti cheese
4 (1-ounce) Swiss cheese slices

Whisk together first 4 ingredients.

Melt 1 teaspoon butter in a small nonstick skillet coated with cooking spray over medium-high heat, rotating pan to coat bottom evenly.

Add half of egg mixture to skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook 3 minutes or until almost set. Flip omelet over.

Sprinkle 1 side of omelet with half each of ham and cheeses. Fold in half. Cook 1 to 2 minutes or until cheese melts. To make next omelet, repeat with remaining 1 teaspoon butter, egg mixture, ham, and cheeses. Serve immediately.

Yield: Makes 2 omelets