Cheese Omelet by DK on Jun 28, 2013
Cooking in the blind, with ingredients that I don't eat myself, is difficult for me. Its hard to know how much to season, how certain flavors compliment it, how long to cook until its just right etc etc. So, given this profile, making eggs for my husband can at times be nerve wrecking for me. I rely completely on his taste preferences; and till date, every single time, inspite of having made eggs for him a zillion times, I still end up asking "Is it cooked?" as the first thing.
This is one of those rare recipes posted at Chef In You by me, that I have not eaten :) But as always I rely on the better half to test it out for me before it ends up in our virtual kitchen. Though classic french omelet dictates it to be pale on the outside (without any browning) and slightly undercooked (and creamy) on the inside, I tend to avoid it for two reasons.
One, cos of the concern over undercooked eggs and two, most importantly, my husband does not prefer it that way. Hence you see the slight color in my omelet. But you can follow the norm and enjoy it the way as formerly mentioned. Its very easy to adapt and these form a beautiful base for many creative fillings and variations. Get wild and imaginative, it most probably will still end up tasting very appetizing.
- Cook time:
- Prep time:
- Serves: 1 person
Ingredients
- Basic Cheese Omelet
- 2 large Egg Whites, at room temperature
- 1 large Egg, at room temperature, see Tips
- 2 tsp Water, (optional)- see Tips
- Pinch of Sea Salt and freshly ground Black Pepper, or as needed
- 1/4 cup loosely packed Gruyere Cheese/Sharp Cheddar, see Tips
- 1-2 tsp Chives
- Optional Filling Options instead of Gruyere
- Herbs like fresh basil, dill, tarragon, chives, thyme, parsley, cilantro, chervil etc.
- 2-3 tbsp of cooked vegetables of your choice like asparagus, spinach, zucchini, mushrooms, eggplant, bell peppers etc
- 2 tbsp of fresh tomato, avocado etc
- Variations
- Crumbled Goat Cheese, sautéed shallots and fresh(or dried) thyme
- Grated Emmentaler, sautéed Mushrooms and Spinach
- Caramelized Onions, Crisped cubed Tempeh and fresh Marjoram
- Grated Gouda and lightly stir fried thinly sliced (on the diagonal) Asparagus.
Tips
1. Eggs: You can use 4 Egg whites or 2 Whole Eggs instead of using this combo. My intention is to maximize the protein content w.r.t. calories. Given that Egg Yolk contains considerable amount of nutrition, I do not believe in excluding it completely from the diet. But my family does not like the taste of egg yolk hence I tend to use it less.
2. Cheese: You can choose any kind of Cheese you like.Just make sure to add cheeses that would melt and also more importantly are Vegetarian. Not all cheeses are vegetarian since many use Animal rennet. Check your ingredients. For more details please refer this link: Is Cheese Vegetarian?. Since I haven't been able to find a vegetarian Gruyere, I opt for Sharp Cheddar (I get ones made from Raw Milk, aged, with no artificial color or preservatives)
3. Water: Its not really necessary to add water to this recipe. You can instead use even full fat milk. The addition of milk results in a creamier texture while water provides more fluffiness.
2. Cheese: You can choose any kind of Cheese you like.Just make sure to add cheeses that would melt and also more importantly are Vegetarian. Not all cheeses are vegetarian since many use Animal rennet. Check your ingredients. For more details please refer this link: Is Cheese Vegetarian?. Since I haven't been able to find a vegetarian Gruyere, I opt for Sharp Cheddar (I get ones made from Raw Milk, aged, with no artificial color or preservatives)
3. Water: Its not really necessary to add water to this recipe. You can instead use even full fat milk. The addition of milk results in a creamier texture while water provides more fluffiness.
Method
1.
Break the eggs into a bowl. Season and give it a whisk. I normally use a fork. You can even use a chopstick if you like, to beat the mixture.
2.
You can add the water (or milk) if using. The husband loves his eggs on the fluffier, spongy side hence I tend to add water.
3.
You don't have to whisk it this much causing so many bubbles. I admit, I went a little overboard for this photo shoot but a slight whisk with your fork should do. You don't have to add the herbs at this point, but I was using a freeze dried chive, hence used a bit here.
4.
Heat a non stick skillet to medium-high for few seconds. You know the pan is right heat when you place the butter on it and it starts foaming and sizzling. You can either use 2 tsp butter , which is more traditional or use a PAM spray (I use Organic Olive Oil Spray). Spread it all over the pan with a spatula. Add the eggs to the pan.
5.
Shake the pan vigorously and slightly scramble the eggs. Its more shaking of the pan than the spatula. I do this for few seconds..mm..may be about 6-8 seconds?!
6.
You want to create semi solid curds. Once that's done, swivel the pan for the runny eggs to spread around the pan. You can even lift the edges gently and let the runny eggs to flow beneath it.
7.
Once that's done, let the eggs cook for few seconds without disturbing them
8.
When you find that the eggs are almost set, slightly run the spatula around the edges to kind of free the eggs from the base. Turn off the heat.
9.
Sprinkle the cheese down the center. For the classic version: the top of the omelet will still be loose and the bottom side should have no color and be pale. But b'cos of the reason I mention earlier, I don't do this.
10.
Fold the omelet up the side and slide it out of the pan onto a serving plate.
Note: The classic omelet should be pale on the outside and slightly undercooked on the inside. But if you not thrilled about under cooking the eggs (or if pregnant etc), make sure to cook it further just be be on the safer side, like I prefer to do.
Note: The classic omelet should be pale on the outside and slightly undercooked on the inside. But if you not thrilled about under cooking the eggs (or if pregnant etc), make sure to cook it further just be be on the safer side, like I prefer to do.
You can slather a little melted butter on top and sprinkle additional fresh herbs if you like. I serve it with some wholegrain toast. See that cheese oozing out from the middle? :)
Filed Under these categories
- 226 American
- 8 Eggs
- 12 French
- 447 Gluten Free
- 705 Kid Friendly
- 384 Nuts Free
- 398 Pregnancy
- 224 Protein Rich
- 177 Sugar Free
- 34 Under 15 min - Breakfast
Recipe Reference
my kitchen notes. the variation to the filling is courtesy fine cooking magazine
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13 Comments
By Joe on Oct 5, 2014
I didn't see nutritional information here; can you provide an estimate for this? Thanks so much.
By Organic Egg Producer, Omelet Lover on May 17, 2014
:-? Sorry, but that omelet appears to be overcooked, and as a homesteader/chef that produces organic eggs, and who has frequent 2-egg omelets, I have to say the lack of yolk doesn't serve the end result. Backyard eggs have half the cholesterol as do store bought ones (and many other benefits which I'll leave you and your readers to discover). There is no reason to toss the yolk. I do love your blog an do save many of your recipes, however, think this time you laid an egg. Sorry.
I would really appreciate if you read what I have to say in my post along with the tips section - that way you will realise I address your point already!. --DK
By shak on Jan 11, 2014
looking yummmmmmmm.....
By Julia on Dec 13, 2013
A cheese omelet is a breakfast classic that is always going to make your guests happy! Thanks for the recipe!
By christina on Dec 6, 2013
:wink: wonderful receipes...thank you...
By Cheese Omelet - The best veggie recipes from around the net. - Veggie-Recipes.net on Sep 9, 2013
[...] By DK [...]
By Sarah on Aug 27, 2013
After following this recipe I've just cooked myself the best Omelete I've ever made (they usually turn out awful when I do them) :-D thank you!
By rahul on Aug 16, 2013
very nice !!
By anonymous on Jul 25, 2013
i am new to cooking n blogging. just happened to find ur site. thanx to u, i am a fan of THEFrench Chef Julia Child. i get a feeling of being in d 40's n 50's. god bless u.
By 12 Healthy Recipes - The Benson Street on Jul 8, 2013
[...] trying to perfect the actual making of the omelet. Here is a nice and easy and helpful recipe for a Cheese Omelet from Chef In [...]
By HIMA on Jun 29, 2013
<3 very nice
By Shaheen Shaikh on Jun 28, 2013
:-P lovely recipie. i tried it and my hubby and kids just loved it. and most importantly it is very very simple to make u just cannot go wrong.
By Venessa on Feb 17, 2017
If its spoiled I think you would smell them. Otherwise its good to go. Thaw them overnight in your fridge. If you want to beat them to a better volume, let it sit in room temperature for at least 30min. For 1 fresh Egg white - use 2 tbsp frozen (and thawed) frozen egg whites). One tbsp frozen (and thawed) Egg Yolk for 1 fresh Egg Yolk. Use 3 tbsp frozen (thawed) whole egg for 1 fresh whole egg. In this recipe I have used 2 egg whites which is equivalent to 1 Whole Egg. So total 2 Eggs. You can use any combination you like to substitute 2 whole eggs. Hope this helps --DK