Best Cheese Omelette Recipes

CHEESE OMELETTE

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.

HAM AND CHEESE OMELETTE

Steps:

• Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
• Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

CHEESE OMELETTE

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.

HAM, MUSHROOM AND CHEESE OMELETTE

Steps:

• Beat eggs, add mushrooms and ham.
• Heat frying pan, and coat with cooking spray or oil.
• Add egg mixture to hot pan and cook until almost set. Flip over and when egg is set, top with cheese. Cook until cheese is melted.
• Serve with hashbrowns, toast, or rice.
• Sometimes I even add chopped green onion, or any color pepper we have on hand.

THREE CHEESE SOUFFLé OMELETTE

Steps:

• Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
• Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
• Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
• Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.

HAM & CHEESE OMELETTE

Steps:

• Wash and chop green onion.
• Wash and slice ham.
• In a mixing bowl, combine eggs, ham, milk, onion, salt and pepper. Beat well.
• Heat skillet on medium and melt margarine.
• Pour egg mixture into skillet. As the omelette begins to set, lift up edges with egg flipper so uncooked portion of egg can flow under the cooked portion.
• When eggs are set but the top is still moist, sprinkle ¾ of the cheese over it.
• Fold one edge of the omelette over the cheese, then sprinkle the remaining cheese over the top.
• Slide omelette onto the plate and cut into portions.

MY BEST CHEESE OMELETTE

Steps:

• Melt butter in 10" non-stick pan.
• Whip eggs and water well with fork or whip. Add salt and pepper.
• Stir.
• Once butter melted, add egg mixture.
• In first 30 seconds make a few slits with spatula to allow eggs to cook in center.
• Over MED-HI heat tilt pan back & forth so runny part of eggs cook.
• Pan should be nice & slippery for this!
• When almost done, tear cheese slices & place over eggs.
• Allow cheese to melt slightly.
• Fold half egg over the other.
• Give about 30 seconds to set.
• Slip egg onto plate.
• Enjoy!

CHEESE OMELETTE WITH HERBS

Steps:

• Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
• Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.

CHEESE & HAM SOUFFLéD OMELETTE

Steps:

• Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
• Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.

THREE CHEESE OMELETTE

Steps:

• Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.

POTATO AND CHEESE OMELETTE

Steps:

• Melt the butter in a frying pan.
• When hot, add potato and cook until golden-brown and crusty on all sides.
• Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.
• Lower heat of stove, add eggs to pan and give them a good stir, a couple of times, bringing up cooked eggs from bottom, but redistributing uncooked eggs and potatoes.
• Sprinkle generously with shredded cheese.
• Let cook until golden-brown on bottom.
• Run spatula down center, and carefully fold one half over the other creating a half-moon (sometimes you don't get a perfect half-moon, but it still tastes good anyway!).
• Turn off heat and let omelette sit in pan for 30 seconds to a minute (depending on how well you want your eggs done) and then carefully turn over and allow 30 more seconds.
• Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).

MOMMY'S SWISS CHEESE OMELETTE FOR 2 OR MORE

Steps:

• Beat eggs with water and add pepper to mix.
• Spray Large Omlette Pan with non-stick spray while cold.
• Melt butter in large omlette pan over medium heat-be careful not to burn the butter.
• Pour egg mix into pan and swirl around to cover-lower heat to low.
• keep swirling pan so that egg evenly cooks over the low heat- be careful not to overcook or brown the bottum too much.
• when eggs are almost cooked through ( top is still soft) sprinkle cheese over the top.
• put lid onto pan and turn off heat - let this sit for about 1-2 minutes until cheese melts and eggs puff up.
• Sprinkle salt lightly on top.
• Fold omlette over and cut in half.
• serve over a hot bagel ( open face).

CHORIZO, POTATO & CHEESE OMELETTE

Steps:

• Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.

CHILLI CHEESE OMELETTE

Steps:

• Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.
• Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.
• Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.

BACON & BLUE CHEESE OMELETTE (BLEU CHEESE OMELET)

Steps:

• Melt butter in frying pan over medium heat. Add bacon and heat until sizzling. Meanwhile, whisk eggs and cream together in a small bowl. Pour over bacon.
• Allow to cook until firm enough to flip. Cook until the underside is firm.
• Sprinkle 1 1/2 Tbls. of blue cheese over half the omelette and fold the other half of the omelette over the top. Sprinkle remaining blue cheese over the top and sprinkle with salt and pepper.

SPINACH AND CREAM CHEESE OMELETTE

Steps:

• Wash spinach leaves well-remove stems and slice leaves very thin; set aside.
• Whip the cream cheese with lemon juice and zest if using; set aside.
• Dice onion or shallot; set aside.
• In a large skillet over medium heat melt 2 tbsp of the butter.
• Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside.
• Melt the remaining 1-2 tbsp butter in the same pan over medium heat.
• Whip the eggs well with the whole milk and pour into the hot pan.
• Allow eggs to cook slowly, allowing eggs to almost set completely.
• Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach onion mixture; sprinkle on the nutmeg, salt and pepper, and the remaining cheese.
• Fold the omelette over, turn off heat and let stand for 3 minutes.
• Serve.

SMOKED SALMON AND CREAM CHEESE OMELETTE WITH GREEN ONIONS

Steps:

• Whisk eggs and heavy cream together in a large mixing bowl.
• Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
• Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
• Slice crosswise into portions and serve.

CHEESE OMELETTE (OMELETTE AU FROMAGE)

Steps:

• Break the eggs into a bowl.
• Season to taste with salt, pepper, and nutmeg.
• Add Parmesan cheese.
• Beat the eggs with a fork until just mixed.
• Heat a large frying pan over medium heat.
• Add the butter and allow it to melt and color slightly.
• Add the beaten eggs.
• Use the flat side of the fork to stir the eggs until they start to set.
• Smooth the top and leave the eggs to cook.
• Add the Gruyere cheese over the surface.
• Fold the omelette into thirds and flip it onto a heated serving plate.

SOLO GREEN CHILI CHEESE OMELETTE

Steps:

• Beat 2 whole eggs lightly until the yokes are broken up, but not totally homogenized.
• Add jalapeno pepper or Green Salsa and beat for another 30 seconds.
• Melt the butter in a frying pan and swirl until the bottom of the pan is totally covered.
• Pour in the egg mixture, and lift the edges until it has have started to set and is no longer liquid Add cheese evenly over the eggs, and remove the pan from the heat.
• Tip the pan towards the center of the plate and start to slide the eggs out.
• When half of the omelette is out of the pan, twist the pan so that the second half flops over the first half, covering the cheese inside.
• Before serving, allow the folded omelette to sit for 30 seconds so that the cheese can melt.

CHILI CHEESE OMELETTE BURRITOS

Steps:

• Make sure all your ingredients are ready - chili hot, cheese grated, optional ingredients chopped, eggs beaten.
• Heat nonstick skillet over medium high heat. Add butter to pan.
• When butter is melted, add beaten eggs and scramble.
• When eggs are done, remove pan from heat and quickly heat tortillas over open flame, a few seconds on each side.
• To assemble, place half of scrambled eggs on each tortilla. Sprinkle with cheese. Top with chili. And add any optional ingredients.
• Tuck in both sides of tortilla, and roll up, burrito style.
• Serve immediately.