Email to Cat      

Family-Sized Cheese Omelet

Source of Recipe

From "Cook's Illustrated All-Time Best Brunch"


Recipe Introduction

"Cheese omelets are a brunch staple, but cooking up individual omelets is a chore when preparing a big spread. This oversized version—with its tender eggs and gooey cheddar filling—satisfies the whole family in one go. Flipping a huge eight-egg omelet was cumbersome work, so we developed an easy method for cooking both the top and bottom without any tricky maneuvers. After gently cooking the eggs in a warm skillet, stirring and pulling them until the bottom was just set, we covered the pan. The trapped heat and moisture steamed the top of the omelet, keeping it moist as it cooked through. We took the omelet off the heat, sprinkled shredded cheddar cheese over the surface, and covered it again, allowing the cheese to melt before we slid and folded our omelet onto a platter. Sliced into generous, cheesy wedges, this one-for-all omelet was sheer perfection. Monterey Jack, Colby, or any other good melting cheese can be substituted for the cheddar. Finish with minced herbs if desired. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe."

List of Ingredients

â—¦ 8 large eggs
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon pepper
â—¦ 2 tablespoons unsalted butter
â—¦ 3 ounces sharp cheddar cheese, shredded (¾ cup)


Recipe

Whisk eggs, salt, and pepper together in bowl. Melt butter in 12-inch nonstick skillet over medium heat, swirling to coat pan. Add eggs and cook, stirring gently in circular motion, until mixture is slightly thickened, about 1 minute.

Using heat-resistant rubber spatula, gently pull cooked eggs back from edge of skillet and tilt pan, allowing any uncooked egg to run to cleared edge of skillet. Repeat this process, working your way around skillet, until bottom of omelet is just set but top is still runny, about 1 minute. Cover skillet, reduce heat to low, and cook until top of omelet begins to set but is still moist, about 5 minutes.

Off heat, sprinkle with cheddar, cover, and let sit until cheese partially melts, about 1 minute. Using rubber spatula, slide half of omelet onto serving platter, then tilt skillet so remaining omelet flips over onto itself. Cut into wedges and serve immediately.

Serves 4