How to cook Classic Cheese Omelet with a Twist

JD

October 08, 2019

0

breakfast, egg-recipe, healthy-food

A quick and creamy cheese omelet makes the perfect breakfast for two (or an easy dinner!), and once you master the basic technique of cooking the eggs and shaping the omelet, you can vary the filling to suit any taste. A good nonstick skillet is essential for perfectly stick-free omelets, since the eggs need to move freely so that the omelet can be folded over itself. To ensure the cheese melted before the eggs overcooked, we finely shredded it and removed the pan from the heat after adding the cheese to the eggs. The residual heat was enough to melt the cheese without overcooking the omelet. This technique gave us the results we had been looking for: moist and creamy eggs, with plenty of perfectly melted cheese. You can substitute cheddar, Monterey Jack, or any semisoft cheese for the Gruyère. Making perfect omelets takes some practice, so don’t be disappointed if your first effort fails to meet your expectations.

Ingredients

• 6 large eggs
• Salt and pepper
• 1 tablespoon unsalted butter, plus 1 tablespoon melted
• 6 tablespoons finely shredded Gruyère cheese

Cooking Procedure

1. Place 3 eggs in small bowl, season with salt and pepper, and beat with fork until combined. Repeat with remaining 3 eggs in separate bowl.
2. Melt 1½ teaspoons butter in 10-inch nonstick skillet over medium-high heat. Add 1 bowl of egg mixture and cook until edges begin to set, 2 or 3 seconds. Using heat-resistant rubber spatula, stir eggs in circular motion until slightly thickened, about 10 seconds. Use spatula to pull cooked edges of eggs in toward center, then tilt skillet to 1 side so that uncooked eggs run to edge of skillet. Repeat until omelet is just set but still moist on surface, 20 to 25 seconds. Sprinkle 3 tablespoons Gruyère across center of omelet.
3. Off heat, use spatula to fold lower third (portion nearest you) of omelet over filling; press gently with spatula to secure seams, maintaining fold.
4. Run spatula between outer edge of omelet and skillet to loosen. Pull skillet sharply toward you a few times so omelet slides up lip of far edge of pan. Use spatula to fold far edge of omelet toward center. Press to secure the seam. Invert omelet onto warm plate. Tidy edges with spatula, brush with half of melted butter, and serve immediately.
5. Wipe out skillet and repeat with remaining 1½ teaspoons butter, remaining egg mixture, remaining 3 tablespoons Gruyère, and remaining melted butter.

Asparagus and Smoked Salmon Filling

Heat 1 teaspoon olive oil in skillet over medium-high heat until shimmering. Add 1 thinly sliced shallot and cook until softened and starting to brown, about 2 minutes. Add 5 ounces trimmed asparagus, cut on bias into ¼-inch lengths; pinch salt; and pepper to taste. Cook, stirring frequently, until asparagus is crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in 1 ounce chopped smoked salmon and ½ teaspoon lemon juice. Add half of filling with Gruyère in step 2 and remaining filling to second omelet with Gruyère in step 5.

Mushroom Filling

Melt 1 tablespoon unsalted butter in 10-inch skillet over medium heat. Add 1 minced small shallot and cook until softened, about 2 minutes. Add 2 ounces white mushrooms, trimmed and sliced ¼ inch thick, and cook

until lightly browned, about 3 minutes. Transfer to bowl and stir in 1 teaspoon minced fresh thyme and season with salt and pepper to taste. Add half of filling with Gruyère in step 2 and remaining filling to second

omelet with Gruyère in step 5.

Chef's Tip: TRADITIONAL VS. NONSTICK SKILLETS: WHEN TO USE
WHICH FOR WHAT?

One of the big differences between types of skillets is whether the surface is traditional or nonstick. Traditional skillets are made from materials that allow food to adhere slightly, which is ideal for creating the browned bits of fond that are the foundation of a great seared steak or pan sauce. Nonstick skillets, on the other hand, have a coating that keeps food from sticking to minimize the need for lubricating fat. This makes it easier to cook delicate foods and also facilitates cleanup (see this page for more information about types of

skillets). A nonstick skillet is particularly useful in a recipe like this one since you need to be able to move the cooked omelet around in the pan to successfully fold it; however, we don’t think you need a specially designed omelet pan for this task. We also prefer nonstick skillets for stir-fries; they’re actually better suited to this task on most home stovetops than a wok would be. Other delicate ingredients that are well suited to nonstick are fish and seafood, and lean meats like chicken, turkey, and pork (as long as you’re not making a pan sauce that requires a fond).