Eggs are such a wonderful and versatile ingredient. America’s favorite way to utilize this ingredient seems to be making omelets. Omelets are one of the most popular breakfast dishes in America. They’re easily found in every diner across the country. People love omelets, because they’re so delicious and versatile. There are so many different ways to make omelets, including so many different fillings. Though an omelet is very easy to make, it’s really very easy to mess it up, as well. The key is seasoning. If you under season, you’ll mess up the dish. If you over season, you’ll mess up the dish. While this principle is applicable to any dish, it’s especially true for egg dishes. You can typically fix seasoning issues with other dishes, but eggs don’t give you much leeway. So be careful.
I love omelets in different ways, but you really can’t go wrong with a basic cheesy omelet. If you are a cheese fiend like me, then you’ll tend to agree. This omelet is very easy to make and produces a nice moist, fluffy omelet that is stuffed with cheese. There’s something so satisfying about cutting into it and having those strands of cheese follow your fork as you lift up the slice.
So here are the ingredients you’ll need:
Grate cheddar cheese.
Chopped flat-leaf parsley.
Salt and pepper, of course! Let’s get started.
In a bowl, whisk together the eggs, salt and black pepper.
In a pan, melt the butter with some olive oil and swirl around to coat the pan when fully melted.
Pour the egg mixture into the pan. With your rubber spatula, stir gently in a circular motion for about a minute on medium low speed. Then, tilt the pan and bring in the edges to the center for about 30 seconds.
Cover and let it cook for about 5 minutes on the lowest setting.
After it cooks, remove the pan from the heat and add the cheese over the top. Cover with the lid for another minute to allow the cheese to melt.
Run a rubber spatula around the outside of the omelette carefully. Ease one half of the omelette onto a warmed plate and allow the other half to cover the first half. Sprinkle the remaining cheese and the chopped parsley.
Watch how I do it:
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/16 teaspoon black pepper
- 1 tablespoon flat-leaf parsley, chopped
- 1/2 cup cheddar cheese, grated
Whisk the eggs, salt and pepper together in a bowl.
Melt the butter with the oil in a 10" nonstick skillet over medium heat. Swirl to coat.
Add the eggs and cook, stirring gently in a circular motion until the mixture is thickened slightly. About a minute.
Use a rubber spatula to pull the cooked edges of the egg towards the center of the pan, tilting the pan so the uncooked egg runs to the cleared edge of the pan. Do this for about 30 seconds to a minute.
Cover the skillet in cook on the lowest heat for about five minutes.
Remove the pan from the heat and sprinkle most of the grated cheese on top. Cover with the lid and allow the cheese to melt for about 30 seconds to minute.
Uncover and run the spatula around the outside of the omelette.
Slide half of the omelette onto the warmed dish using the spatula, then tilt the skillet so the remaining half flips over onto itself to form a half-moon shape.