PERFECT CHEESE OMELET
A touch of scallions balances out the rich, gooey Monterey Jack in this fluffy omelet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
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).
Nutrition Facts : Calories 294 g
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Grace Mvula
[email protected]Can't wait to try this recipe!
Selimat Adepeju
[email protected]A new family favorite!
Haseeb Azizi
[email protected]Delicious and easy to make!
Ruhan Amin
[email protected]This was my first time making a cheese omelet and it turned out great! The recipe was easy to follow and the omelet cooked evenly. I will definitely be making this again.
Ishwi Rai
[email protected]I've made this cheese omelet several times now and it's always a hit. My kids love it and it's a great way to get them to eat their veggies. I usually add some spinach and tomatoes to the omelet.
Bad Chevy
[email protected]This recipe is a keeper! The cheese omelet was so easy to make and it turned out perfectly. I especially liked the tip about adding a little bit of milk to the eggs. This made the omelet extra fluffy.
Mr_Md302
[email protected]I'm not a huge fan of omelets, but I decided to give this recipe a try. I'm so glad I did! This omelet was delicious. The cheese was melted perfectly and the eggs were cooked just right. I will definitely be making this again.
Arsh Hussain
[email protected]I've been making cheese omelets for years, but this recipe is by far the best. The trick is to use a nonstick pan and cook the omelet over low heat. This prevents the eggs from overcooking and becoming rubbery. I also like to add a little bit of milk
mohseen Rateeb
[email protected]This cheese omelet was a hit with my family! It was light, fluffy, and cheesy. I loved that I could add any fillings I wanted, so I added some diced ham and onions. The omelet cooked evenly and didn't stick to the pan. I'll definitely be making this