Best 2 Egg Cheese Omelette Recipes

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CHEESE OMELETTE



Cheese Omelette image

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

3 eggs
1 tablespoon milk, or as needed
salt and freshly ground white pepper to taste
2 tablespoons butter
ΒΌ cup shredded Emmentaler cheese

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

CHEESE OMELETTE



Cheese Omelette image

Provided by Catherine McCord

Categories     Egg     Breakfast     Kid-Friendly     Cheddar     Weelicious     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 1

Number Of Ingredients 4

1 organic large egg
1 teaspoon whole milk or water
1 tablespoon cheddar cheese, shredded (you can use other types of cheese)
1 teaspoon butter or oil

Steps:

  • Whisk the egg and milk in a bowl with a fork until thoroughly combined.
  • Melt butter in a 6 or 8-inch omelette pan over medium heat (approximately 30 seconds) making sure it coats the bottom of the pan. As soon as the butter stops bubbling (and before it starts to brown) slowly pour in the egg mixture.
  • Pour in the egg mixture tilting the pan to spread it evenly. Let the egg firm up a little, and after about ten-seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
  • Continue to cook for another minute or so until the egg mixture holds together. Do not let the underside of the eggs brown.
  • Sprinkle the top with the shredded cheese and with a spatula; gently fold the omelette in a half moon shape.
  • Continue to cook another 30 seconds or until the omelette is thoroughly cooked through.
  • Cool, cut into bite size pieces and serve.

ORIGINAL CHEESE OMELET



Original Cheese Omelet image

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

2 eggs
1/2 tablespoon milk
3 pinches salt
3 pinches pepper
butter
American cheese or any other cheese

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.

CHEESE OMELET



Cheese Omelet image

Provided by Food Network

Categories     main-dish

Time 4m

Yield 1 serving

Number Of Ingredients 3

3 large Grade A eggs
2 slices American cheese
2 tablespoons vegetable oil

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.

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