Smooth And Cheesy Omelet Food

SIMPLE CHEESE OMELETTE

Steps:

• Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
• Place a small non-stick frying pan on a low heat to warm up.
• Grate the cheese onto a board and set aside.
• Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
• Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
• When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
• Using a spatula, ease around the edges of the omelette, then fold it over in half.
• When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.

CHEESE OMELET

Steps:

• In a bowl, combine the 3 large eggs with salt, optional milk or water, and whisk or blend with a fork.
• Heat a 9-inch non-stick skillet to medium heat and melt the butter (or use oil, or a combination of oil and butter), spreading to coat the entire skillet bottom.
• Pour the beaten eggs into the center of your heated skillet and lift the handle to tilt the pan and spread the egg mixture out toward the skillet edge. Once the eggs begin to firm up, use a spatula to lift the edges, and tilt the remaining uncooked egg toward the edges. *Also, break any bubbles that are forming and fill them with the uncooked egg as well.
• Let the omelet cook for about 10-15 seconds after filling any gaps and rounding out the edges. Then fill with half of the grated cheddar cheese. Use a spatula to flip the first edge inward over the filling, then the opposite edge to close the omelet.
• Slide the cooked omelet onto a plate and finish topping with the remaining half of the cheese. Add any other condiments desired, serve, and enjoy!

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.

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.

ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES

Steps:

• Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
• In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
• Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
• Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself - use your rubber spatula to give it a hand, if it doesn't.
• Slide 1 tablespoon of butter underneath the omelet that's still in the pan. (This will help keep the omelet tender and soft - and it tastes really good.)
• Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining 1/2 tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.

PERFECT CHEESE OMELET

Steps:

• In a small bowl, whisk together eggs, salt, and pepper until frothy.
• Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
• Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).