Fluffy Diner Style Cheese Omelet Food

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.

CHEESE OMELET

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.

KITTENCAL'S FLUFFY OMELET

Steps:

• In a small bowl whisk together eggs, baking powder, cream, green onions, salt and pepper until frothy.
• Heat an 8-inch skillet over medium heat until your hands feel warm when held about 2-inches above the surface; add in butter and swirl to coat the bottom of the pan evenly.
• Pour the whisked eggs into the skillet; let set slightly.
• Using a heat-proof spatula, push eggs from edge towards the center; tilt pan to let egg fill the spaces.
• Repeat until omelet if JUST set (about 1-2 minutes).
• Sprinkle the grated cheese down the center of the omelet.
• Using the same spatula, gently fold the omelet over the cheese.
• Tilt skillet and slide the filled omelet onto a serving plate (don't worry if you tear the eggs slightly!).

CLASSIC CHEESE OMELET

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.

FLUFFY OMELET WITH CHEESE SAUCE

Steps:

• Beat egg whites until frothy.
• Add water and salt and beat until stiff, but not dry.
• Beat egg yolks until lemon-colored and very thick.
• Gently fold yolks into the whites.
• Heat butter in a 10" skillet with oven proof handle.
• Pour in the egg mixture, spreading it evenly, but slightly higher around the edges.
• Reduce heat and cook slowly about 8 to 10 minutes, or until omelet is puffed up and set.
• Gently lift up on edge of it with a spatula; it should be golden on the underside.
• Bake in a 325° oven for about 10 minutes, or until a knife inserted in omelet center comes out clean.
• Loosen omelet around edges with spatula. Tilt pan and fold the smaller, or upper half, over the lower half.
• With the aid of spatula and spoon, slip omelet onto hot platter.
• Spoon Cheese Sauce on it and serve at once.
• To make cheese sauce:.
• Melt 2 tablespoons butter in saucepan over low heat.
• Blend in 2 tablespoons flour, 1/4 teaspoon salt and a dash of black pepper.
• Add 1 cup milk all at one time and cook and stir until mixture bubbles and thickens. Add 1 cup shredded sharp cheese and stir until it melts.

FLUFFY DINER-STYLE CHEESE OMELET

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.