how do you make a very basic cheese omlette?

Question

Hi, I would just like to know how to make a basic cheese omlette with 3 eggs, need to know for work. No fancy recepies please, just a quick simple cheese omleete. How do you make it differently from scrambled eggs?

Answer 1

Beat the eggs with a seasoning of salt & pepper. Heat an omelet pan to very hot, add a knob of butter. Pour egg into pan. Turn the egg occasionally breaking it up. As it starts to set (around 20 to 30 seconds pile on some grated cheese. Tip omelet from pan flipping the top half over as you do. Should take no more than 45 seconds.

Answer 2

Break open your eggs and put the insides of the egg in a bowl. Add about a tablespoon of water. Beat the eggs well with a fork until the yolk and the white are all run together.
In about a 6" skillet, Teflon lined preferably, heat about 2 tablespoons of cooking oil. When the oil is hot pour the egg mixture into the pan with the oil. Let it sit without stirring. If bubbles appear in the egg mixture, break them with the spatula. Move the egg slightly after it is pretty well solid to get some of the uncooked part over to the edge. When it all seems to be pretty solid, slide the spatula under the center of the egg and flip it over. Let it set on the burner a minute or two then put either slices of cheese or grated cheese on the top of the omelet from the halfway line to one edge. Fold the omelet and take up and eat.

Answer 3

4 min 2 min prep
Change to: servings US Metric
2 large eggs
salt and pepper, to taste
1 tablespoon oil or butter, for frying

Crack the eggs into a small bowl and whisk.
Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
Heat the oil or butter in a 9-inch non-stick frying pan and pour in the eggs.
In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette.
This allows the uncooked egg on the top to flow down to the bottom of the pan.
When the top is nearly set, sprinkle any fillings over half of the omelette and turn off the heat.
Don't worry if some of the egg in the very centre isn't quite set, because the ambient heat will soon cook it.
Use your spatula to flip one half of the omelette over the other and serve immediately.

Answer 4

beat eggs, add a drop of cold water and mix again, add salt and pepper to taste. heat a heavy based pan [I use cast iron - like the ones you buy at a camping store and is usually very cheap, it holds the heat and saves on utilities] put a blob of butter or margarine into the pan and when it sizzles make sure it is covering the whole of the pan. Pour the mixture in and with a spoon keep pulling into the centre of the pan until most of the egg is set, then sprinkle your cheese over the top, then use your egg lift to fold over the omelette into half and slide it onto the plate.

If making scrambled eggs you can use the same principles as above but instead of folding over your egg just mix it up with a fork until you get the right consistency you want. If you like dry scrambled then keep doing it for a while.
good luck

Answer 5

Cheese omelette
3 free-range eggs
1 tbsp soy sauce
50g/2oz 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 6

Baked Omelet Roll

INGREDIENTS
6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

Answer 7

beat your 3 eggs as for scrambled....then have your greased pan hot and pour the eggs in as they begin to cook gently pull the eggs back and let the uncooked eggs cook keep this up until the eggs are near done then place cheese on the eggs and fold some fold in half and some fold all sides and to make a rectangle......i hope you understood the letting the eggs cook by pulling them back and letting the uncooked run into the plaxce where the eggs that cooked were...do this on a medium heat...