Best 10 Onion Cheese Omelet Recipes

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Onion cheese omelet is a delectable breakfast dish that combines the flavors of sautéed onions, melted cheese, and fluffy eggs. With its versatility and ease of preparation, this omelet is a popular choice for both novice and experienced cooks. Whether you prefer your cheese gooey and stretchy or slightly browned and crispy, this article will guide you through the steps of creating the perfect onion cheese omelet, ensuring a delicious and satisfying meal that will kickstart your day.

Let's cook with our recipes!

ONION CHEESE OMELET



Onion Cheese Omelet image

Make and share this Onion Cheese Omelet recipe from Food.com.

Provided by Millereg

Categories     Breakfast

Time 15m

Yield 3 omelets, 3 serving(s)

Number Of Ingredients 5

3 eggs, beaten (or equivalent egg substitute)
2 teaspoons Mrs. Dash seasoning mix (or other salt substitute)
1 teaspoon minced onion
2 teaspoons olive oil
2 tablespoons shredded swiss cheese or 2 tablespoons shredded cheddar cheese

Steps:

  • Combine eggs, salt substitute, and minced onion.
  • Heat olive oil in a medium skillet over medium heat.
  • Add egg mixture and tilt pan to distribute evenly in pan.
  • Cook over medium heat until set.
  • Sprinkle cheese over half of cooked egg; fold other half of egg over cheese.

CHEESE OMELET WITH ROASTED TOMATOES AND ONIONS



Cheese Omelet With Roasted Tomatoes and Onions image

Provided by Food Network

Time 30m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 plum tomatoes, trimmed and halved crosswise
1 small white onion, sliced into 4 rounds
Kosher salt and freshly ground pepper
1 cup panko (Japanese breadcrumbs) or plain breadcrumbs
10 large eggs
2 tablespoons milk
4 tablespoons mixed chopped herbs (such as parsley and dill) and/or scallions
4 teaspoons unsalted butter
4 ounces shredded gruyere or Swiss cheese (about 1 cup)

Steps:

  • Preheat the oven to 450 degrees F. Brush a baking dish with 1 tablespoon olive oil. Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut-side up. Mix the remaining 2 tablespoons olive oil with the panko and sprinkle over the tomatoes and onion. Bake until tender and golden brown, 15 to 20 minutes.
  • Whisk the eggs, milk and herbs in a bowl; season with salt and pepper. Heat a small nonstick skillet over medium-high heat. Add 1 teaspoon butter, swirling to coat. When the foam subsides, add one-quarter of the egg mixture. Cook 10 seconds, then move a rubber spatula around the edge of the pan until the mixture is just set, about 1 minute. Scatter one-quarter of the cheese down the center, then fold the omelet in half. Cook about 30 more seconds, or to desired doneness. Transfer to a plate. Repeat to make 3 more omelets. Serve with the roasted tomatoes and onions.
  • Per serving: Calories 507; Fat 35 g (Saturated 13 g); Cholesterol 579 mg; Sodium 310 mg; Carbohydrate 19 g; Fiber 2 g; Protein 27g

CREAMY NO-FAIL CHEESE OMELET



Creamy No-Fail Cheese Omelet image

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

1/4 of an 8-oz. pkg. (2 oz.) PHILADELPHIA Cream Cheese
4 eggs
2 Tbsp. water
2 Tbsp. KRAFT Shredded Cheddar Cheese
1 Tbsp. thinly sliced green onions
1 tsp. butter

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

CHEESE OMELETTE



Cheese Omelette image

My husband loves omelettes and nothing makes him happier. When cooking an omelette, it's important that you keep your temperature on the low side, as you don't want your omelette to get brown.

Provided by topfgucker

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 5

3 eggs
1 tablespoon milk, or as needed
salt and freshly ground white pepper to taste
2 tablespoons butter
¼ cup shredded Emmentaler cheese

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.

Nutrition Facts : Calories 509.4 calories, Carbohydrate 1.9 g, Cholesterol 579.4 mg, Fat 44.9 g, Protein 25.5 g, SaturatedFat 24.1 g, Sodium 637.5 mg, Sugar 1.7 g

BAKED OMELET WITH ONION, SPINACH, AND SWISS CHEESE



Baked Omelet with Onion, Spinach, and Swiss Cheese image

Categories     Cheese     Onion     Bake     Spinach     Swiss Cheese

Yield serves 4

Number Of Ingredients 8

Butter or cooking spray
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 small onion
1 cup frozen chopped spinach, thawed and drained (see page 37) or a handful or two of chopped fresh spinach
2 cups grated Swiss cheese

Steps:

  • Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with butter or cooking spray.
  • Beat the eggs, milk, salt, and pepper in a large bowl until well combined. Peel the onion and cut into 1/4-inch pieces. Spread the onion, spinach, and Swiss cheese evenly in the pan, then pour in the egg mixture. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and serve immediately.
  • food for thought
  • Spinach is an excellent source of iron, calcium, chlorophyll, beta-carotene, vitamin C, riboflavin, sodium, and potassium. But keep in mind that fresh spinach loses much of its nutritional value if it's stored more than a few days. Refrigeration slows the effect somewhat, but it is best to use fresh spinach within a couple of days of buying it. Freezing spinach prevents the loss of most of its nutritional value, so frozen spinach is a great choice, too.

CARAMELISED ONION & GOATS CHEESE OMELETTE



Caramelised Onion & Goats Cheese Omelette image

Adapted from a recipe, from 'Australian Men's Health' magazine that I found online in October 2008. Add your choice of herbs. Lately I've been using grindings of a fabulous rosemary and sage blend in a grinder.

Provided by bluemoon downunder

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16

1 red onion, chopped
2 garlic cloves, chopped
1 tablespoon butter, preferably unsalted
2 tablespoons sugar
4 eggs
40 g goat cheese
1 pinch rosemary (optional)
1 pinch sage (optional)
1 pinch oregano (optional)
1 pinch marjoram (optional)
1 pinch thyme (optional)
salt, to taste
fresh ground black pepper, to taste
baby spinach leaves or salad greens, 2 handfuls
1/2 tablespoon olive oil (or 1/4 tablespoon olive oil and 1/4 tablespoon fresh lemon juice)
1 tablespoon lemon zest

Steps:

  • Melt the butter in a (preferably non-stick) pan and sauté the onion and garlic until they have softened and just lightly browned; add the sugar and continue cooking until the consistency of the contents of the pan is sticky like a jam; remove from the pan. If you want to use the same pan, rinse or wash it as necessary and wipe it clean with kitchen towelling.
  • Whisk the eggs lightly and pour into a (preferably non-stick) pan; when the base of the omelette is beginning to set, add the cheese, onions and garlic, your choice of herbs and salt and pepper to taste.
  • Cook the top of the omelette under a grill; slide the omelette onto the serving plates and serve immediately with your choice of salad greens drizzled with olive oil and sprinkled with lemon zest.

Nutrition Facts : Calories 378.3, Fat 25.1, SaturatedFat 11.4, Cholesterol 454.1, Sodium 286.3, Carbohydrate 20.9, Fiber 1.1, Sugar 16.4, Protein 17.7

CHEESE AND GREEN ONION OMELET-A CAN'T MISS BASIC!



Cheese and Green Onion Omelet-A Can't Miss Basic! image

Categories     Cheese     Onion

Yield serves 1

Number Of Ingredients 6

2 teaspoons olive or canola oil
2 green onions, trimmed and chopped, plus about 2 inches of green tops, chopped
1/8 teaspoon Lawry's or other seasoned salt
2 large eggs
Ground black pepper to taste
1/4 cup grated mild cheddar cheese

Steps:

  • Combine the oil, green onions, and seasoned salt in a small nonstick skillet. Cook over medium heat until the onions have softened, about 3 minutes. In a bowl, beat the eggs with the black pepper. Add the mixture to the skillet and stir briefly to lightly scramble the eggs. Without stirring, continue to cook until the eggs are softly set, about 2 minutes. Sprinkle the cheese on top. Tilt the pan away from you and, using a spatula, fold half of the omelet over to enclose the filling. Cook for 1 minute more to melt the cheese. Slide the omelet onto a plate and serve.

PEPPER CHEESE OMELET



Pepper Cheese Omelet image

Packed with red peppers, onion, paprika and cheese, this savory omelet from Susan Rekerdres of Dallas, Texas is as scrumptious for lunch or dinner as it is for brunch. "And so easy to double or triple for guests," she notes.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 eggs
4 egg whites
2 teaspoons fat-free milk
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons finely chopped onion
2 tablespoons finely chopped sweet red pepper
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a small bowl, beat the eggs, egg whites, milk, paprika, salt and pepper. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle half of the onion, red pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Repeat with remaining ingredients.

Nutrition Facts : Calories 156 calories, Fat 7g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 537mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

DELUXE BACON ONION OMELET



Deluxe Bacon Onion Omelet image

With only four ingredients, this very flavorful omelet melts in your mouth!

Provided by patriciafulda

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 35m

Yield 2

Number Of Ingredients 6

4 slices bacon
3 eggs
1 teaspoon water
cooking spray
1 tablespoon butter
½ white onion, diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
  • Bake in the preheated oven until just crisped, 10 to 12 minutes.
  • Beat eggs and water together in a bowl.
  • Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
  • Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
  • Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 6.1 g, Cholesterol 310.2 mg, Fat 19.3 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 8 g, Sodium 485 mg, Sugar 3 g

JACK CHEESE OVEN OMELET



Jack Cheese Oven Omelet image

Although it's easy, the omelet looks like you fussed. Sometimes I toss in mushrooms and cheddar cheese for a different flavor. -Laurel Roberts, Vancouver, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 6

8 bacon strips, diced
4 green onions, sliced
8 large eggs
1 cup 2% milk
1/2 teaspoon seasoned salt
2-1/2 cups shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onions in drippings until tender; set aside. , In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish. , Bake, uncovered, 35-40 minutes or until set. Sprinkle with remaining cheese. Freeze option: Freeze unbaked omelet until firm; cover with foil. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean. Sprinkle with 1/2 cup cheese.

Nutrition Facts : Calories 352 calories, Fat 26g fat (13g saturated fat), Cholesterol 338mg cholesterol, Sodium 619mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.

Tips:

  • Use a high-quality non-stick skillet to prevent the omelet from sticking.
  • Beat the eggs thoroughly before cooking to ensure a light and fluffy omelet.
  • Add salt and pepper to taste, and consider adding other seasonings such as garlic powder, onion powder, or paprika.
  • Cook the omelet over medium heat to prevent it from burning.
  • Stir the omelet gently as it cooks to evenly distribute the ingredients.
  • When the omelet is almost set, add the cheese and any other desired toppings.
  • Fold the omelet over and cook for an additional minute or two, or until the cheese is melted and the omelet is heated through.
  • Serve the omelet immediately with your favorite sides.

Conclusion:

The onion-cheese omelet is a classic breakfast dish that is easy to make and packed with flavor. With its combination of fluffy eggs, melted cheese, and sautéed onions, this omelet is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, this recipe is a great way to start your day. So next time you are looking for a quick and delicious breakfast, give this onion-cheese omelet a try.

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