Best Classic Cheese Omelet Recipes

Classic Cheese Omelet image

Provided by Martha Stewart

Yield 1 omelet

Number Of Ingredients 5

3 eggs
1 tablespoon unsalted butter
2 tablespoons finely shredded cheddar
Kosher salt and freshly ground pepper
Chopped chives, sliced tomato, and buttered toast for serving

Steps:

Using a fork, beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
Heat butter in an 8-inch nonstick skillet over medium-high until foaming;swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
Sprinkle cheddar onto far side of omelet. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over cheese. Slide onto a warm plate. Top with chopped chives and serve, with sliced tomato sprinkled with salt and buttered toast, if desired.

CLASSIC CHEESE OMELET image

Yield 4 servings

Number Of Ingredients 6

8 lg eggs
1/2 c. water
salt and pepper
2 tbsp margarine or butter
4 oz shredded Cheddar, Gruyere or Fontina Cheese (1 cup)
chopped green onions and for garnish

Steps:

1. Preheat oven to 200F. In medium bowl, beat eggs, water 1/2 tsp salt, and 1/2 tsp ground black pepper with a fork, 25 to 30 strokes. 2. In 8in nonstick skillet, melt 1 1/2 tsp margarine on medium. Pour 1/2 c egg mixture into skillet. 3. After about 25 to 30 seconds push cooked egg from side of skillet toward center so uncooked egg can reach bottom of skillet. Repeat, tilting skillet as necessary 1 to 1.5 minutes. 4. Cook until omelet is almost set but still creamy on top. Sprinkle 1/4 c. cheese on half of omelet. 5. With spatula, fold unfilled half over filling. 6. Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet, tip skillet so omelet slides onto plate. Keep warm in oven. Repeat with remaining margarine, egg and cheese to make 4 omelets, garnish with green onion and serve.