how do you make a nice cheese omlet?i know i spelt it wrong-clearly clueless,does anyone know the method?

Question

i had one in the pub the other night and it was lovley.just wanted to try one at home.thanks.

Answer 1

the way I make an omelette, is to whisk 3 eggs, with a drop of milk, cream if you're being expensive, with salt, pepper and some fresh herbs, chives are nice with cheese.(optional)
Then pour it into a frying pan, stirring it with a fork, as if you are making scrambled egg. Do that for about 40 seconds, then let the bottom cook ,sprinkle grated cheese on the top and blast it under a hot grill for another minute.
Fold over and serve.

Answer 2

Well, they are mostly right but all its all in the wrong order.

Crack 3 eggs into a jug and beat or whisk them, you can add a little milk here if you want (if you add more milk and some flour you get a pancake)

Grate your chease into another pot. If you want other fillings such as mushrooms, bacon, etc. chop these up and cook them first, keeping them warm in a pan while you do the omlet.


Now put a small (8") frying pan on the hob with some butter or oil and heat. pour the egg mix in the pan and swirl the pan about untill the egg mix covers the whole base and turn the heat down quite low. Slowly cook the omlet and use a spatula to lift the edge so it doenst stick to the pan.

When the top is just about solid put on the filling, and fold the omlet in half sandwiching the filling in the middle, and turn off the heat. Now wait a min or 2 for it to cook all the way through and eat (you could get your plate ready while you are waiting for it to cook in the middle)

Answer 3

I usually follow these recipes when making an omelette and they taste and come out really very well

Cheese omelette
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 Stilton Souffle Omelette
3 oz (75 g) Stilton, crumbled
3 large eggs, separated
½ oz (10 g) butter
1 level tablespoon freshly snipped chives
salt and freshly milled black pepper

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 4

Use 2 large eggs per person, and one ounce of tasty cheese plus pepper and salt, Beat together with a little milk or cream. Melt a small nob of butter in a medium pan, let it get fairly hot but not so you burn the butter. Tip in the egg mix, you can put it through a sieve if you want to but I don't bother..Keep pulling the egg into the middle of the pan with a spatila until the omelette is nearly set on the top. Sprinkle the cheese over the top and place under a hot grill until the cheese has melted.. If you like you can sprinkle some chopped parsley or chives over the top with the cheese it's up to you. Turn onto a warm plate folding it over as you tip it out.

Answer 5

2 eggs per person.
2 tablespoons milk per egg (so, for one person 4 tablespoons)
Salt and Pepper
Filling, in your case, cheese of your choice, ie grated cheddar.
Oil and butter for frying.

Briefly beat the egg and the milk together, but not too much.
Add salt and pepper.

Heat the oil and butter in a smallish pan (The smaller the pan the thicker the omlette) and when this is really liquid but not boiling add the egg mixture into it, give a brief stir and then leave for the bottom to set. Gently bring back the edge and allow the liquid on top to flow into its place.

Add the cheese to one half of the omlette and immediately fold over.

Slide this onto the plate and serve with bread and butter or whatever you like. The bottom of the omlette should not be coloured. Do not worry that the top bit looks a bit soft. This is how it is meant to be and will continue cooking before you get to the table.

Answer 6

Heat a little butter and oil in a frying pan/omelette pan until bubbling - beat 2/3 eggs together with a little full-fat milk or cream, I personally add a little Greek yoghurt or creamy cheese. Pour into bubbling butter and keep the eggs mix moving around until the bottom of the pan is covered. Use a fork or spatula to move the mixture around until you have a few peaks and after a minute repeat, and another minute repeat - then grate cheese over the top and place under your grill for a minute. Hey presto

Answer 7

use a NON STICK frying pan!!!!

Before you start heat up your grill
Fry any vegetables you want to include, verying the times if necessary (eg more time for onion less for peppers)
I add bacon at the start too
Crack 2 eggs and half an egg shell full of milk into a bowl with salt and pepper to season...whisk
Whe veg is nearly done add the egg mixture
When it starts to whiten, pull in the outside and tilt to centre runny egg runns to outside and can cook
Keep doing this all around so theres no runny egg sitting on the top
Place some cheese ontop
Place under grill for few mins or untill cheese browns
Place on a plate and eat, best to fold in half as egg continues to cook even when off the heat and will keep all the heat in the omlette

Good luck....they're not that hard

Answer 8

CHEESE OMELET

4 eggs
Salt and freshly ground black pepper to taste
1/4 cup milk
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh mint or basil leaves
1/4 cup finely chopped scallions, including 2 inches of the green tops
1/3 cup freshly grated imported Parmesan cheese
2 tablespoons butter

In a mixing bowl beat the eggs with the salt and pepper until frothy, using a large fork or whisk. beat in the milk, parsley, mint, scallions, and cheese until well blended. Taste for seasoning.
In a heavy skillet melt the butter over moderate heat. Pour in the egg mixture and spread it out evenly. Reduce the heat to low, cover, and cook until the edges of the omelet begin to get firm. Uncover and run a spatula around the edges to keep it from sticking to the pan.

When the center of the omelet is almost firm, place a plate over the skillet and invert, dropping the omelet onto the plate. Gently slide it back into the pan, cover, and cook a few minutes longer until the underside is lightly browned. Slide out onto a serving plate, cut into wedges, and serve at once.

Answer 9

Beat the eggs and whisk together with some milk (2 eggs + 1/4 pint of milk - tip enough for a pancake size omellette int an already HOT frying pan- once it bebins to solidify place very finely grated gouda cheese over the center which shall immediately start to become ONE with the omellette.As soon as you are sure the cheese has stuck - flip the omelette and do the same- keep flipping the omelette until you have the desired shade and aroma-
-THEN ENJOY!

Answer 10

You can go with the basics of any of the answers but the key (as learned(and tested)) from the food network is to let your egg base (once whisked and all that other stuff) go to about 3/4 of the way done, lay your cheese, remove from heat, flip other side over, and cover with lid. The trapped heat will melt your cheese to the perfect consistency but not overcook your egg.

Also: If you like them REALLY fluffy, beat them up in a milkshake mixer!