CREAMY NO-FAIL CHEESE OMELET
Start the day right with a Creamy No-Fail Cheese Omelet. With four eggs and cheddar cheese, our Creamy No-Fail Cheese Omelet is fluffy and flavorful.
Provided by My Food and Family
Categories Breakfast Eggs
Time 15m
Yield Makes 2 servings, 1/2 omelet each.
Number Of Ingredients 6
Steps:
- Microwave cream cheese in bowl on HIGH 10 sec. to soften. Add eggs and water; beat with wire whisk until well blended. (Small pieces of cream cheese will remain.) Stir in shredded cheese and green onions.
- Melt butter in small nonstick skillet on medium heat. Add egg mixture. Cook 3 to 4 min. or until set, lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath to cook. When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.
- Slide or flip omelet onto serving plate; cut in half to serve.
Nutrition Facts : Calories 270, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 460 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 16 g
LIGHT AND FLUFFY OMELETS
Steps:
- Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
- Serve immediately.
FLUFFY, CREAMY, NO-FAIL OMELET
Make and share this Fluffy, Creamy, No-Fail Omelet recipe from Food.com.
Provided by GeeWhiz
Categories Breakfast
Time 15m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl whisk cream cheese (try the flavored ones!), eggs and water until well blended; stir in the shredded cheese and onions (or try other veggies).
- Melt butter in a nonstick skillet on medium. Pour in omelet mixture.
- Cook 3 to 4 minutes or until set: Lift the edges with a spatula and tilt the pan to allow uncooked portions to flow underneath to cook.
- It's done when firm but still slightly moist on the top - use your spatula and tip the pan to fold the omelet in half (the top will finish cooking once folded).
- Slide onto a plate and cut in half to serve.
Nutrition Facts : Calories 309.7, Fat 25.1, SaturatedFat 12.7, Cholesterol 468.1, Sodium 372.4, Carbohydrate 2.9, Fiber 0.1, Sugar 0.9, Protein 17.5
SUPER FLUFFY OMELET RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
- Whisk the egg yolks until they become homogenous and pale in color. Set aside.
- Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
- Carefully fold the egg yolks into the egg whites until fully incorporated.
- Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
- Lift up each side of the omelette and drop a tablespoon of butter underneath.
- Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
- Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
- Fold the omelette onto a plate and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram
FLUFFY DINER-STYLE CHEESE OMELET
Although this recipe will work with any electric mixer, a handheld mixer makes quick work of whipping such a small amount of cream. If using a standing mixer in step 1, transfer the whipped cream to a separate bowl, wipe out the mixing bowl, and then beat the eggs in the clean bowl.
Provided by Michelle Figueroa
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. With electric mixer on medium-high speed, beat cream to soft peaks, about 2 minutes. Set whipped cream aside. Beat eggs and salt in clean bowl on high speed until frothy and eggs have tripled in size, about 2 minutes. Gently fold whipped cream into eggs.
- Melt butter in 10-inch ovensafe nonstick skillet over medium-low heat, swirling pan to completely coat bottom and sides with melted butter. Add egg mixture and cook until edges are nearly set, 2 to 3 minutes. Sprinkle with 1/4 cup cheese (and half of filling, if using) and transfer to oven. Bake until eggs are set and edges are beginning to brown, 6 to 8 minutes.
- Carefully remove pan from oven (handle will be very hot). Sprinkle with remaining cheese (and remaining filling, if using) and let sit, covered, until cheese begins to melt, about 1 minute. Tilt pan and, using rubber spatula, push half of omelet onto cutting board. Tilt skillet so that omelet folds over itself to form half-moon. Cut omelet in half. Serve.
Nutrition Facts : Calories 477, Fat 41.6, SaturatedFat 22.3, Cholesterol 619.8, Sodium 651.2, Carbohydrate 2, Sugar 1.1, Protein 23.3
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