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Omelet with Cheddar and Chives

Source of Recipe

America's Test Kitchen


Recipe Introduction

"To make an easy, elegant cheese omelet, we started by cooking three beaten eggs in an 8-inch nonstick skillet; this yielded an omelet that was delicate but strong enough to support the filling. Stirring constantly as the eggs cooked broke up the curds so that the texture of the finished omelet was even and fine. Once a small amount (about 10 percent) of liquid egg remained, it helped to cut the heat and smooth this 'glue' over the curds so that the whole thing held together in a cohesive round. The filling must be at serving temperature before being rolled into the omelet; briefly microwaving shredded cheddar cheese on a plate melted it just enough. Shaping the cheese filling into a 2-inch-wide strip and centering it in the omelet perpendicular to the handle made it easy to roll the egg around the filling and out of the skillet. Briefly covering the skillet off the heat after adding the filling trapped steam that helped the bottom of the eggs set enough to withstand rolling. (It also kept the filling warm.) Using a rubber spatula to slide the eggs to the far side of the skillet and folding them partway over the filling started the rolling process. Switching our grip so that we could tilt the skillet forward allowed us to fully invert the omelet onto a plate below."

Recipe Link: https://tinyurl.com/49fwtaf5

List of Ingredients

â—¦ 3 large eggs
â—¦ Pinch table salt
â—¦ 1 ounce extra-sharp cheddar cheese, shredded (¼ cup)
â—¦ 1 ½ teaspoons unsalted butter
â—¦ 1 ½ teaspoons chopped fresh chives


Recipe

Beat eggs and salt in bowl until few streaks of white remain.

Sprinkle cheese in even layer on small plate. Microwave at 50 percent power until cheese is just melted, 30 to 60 seconds. Set aside.

Melt butter in 8-inch nonstick skillet over medium heat, swirling skillet to distribute butter across skillet bottom. When butter sizzles evenly across skillet bottom, add eggs. Cook, stirring constantly with rubber spatula and breaking up large curds, until eggs are mass of small to medium curds surrounded by small amount of liquid egg. Immediately remove skillet from heat.

Working quickly, scrape eggs from sides of skillet, then smooth into even layer. Using fork, fold cheese into 2-inch-wide strip and transfer to center of eggs perpendicular to handle. Cover for 1 minute. Remove lid and run spatula underneath perimeter of eggs to loosen omelet. Gently ease spatula under eggs and slide omelet toward edge of skillet opposite handle until edge of omelet is even with lip of skillet. Using spatula, fold egg on handle side of skillet over filling. With your non-dominant hand, grasp handle with underhand grip and hold skillet at 45-degree angle over top half of plate. Slowly tilt skillet toward yourself while using spatula to gently roll omelet onto plate. Sprinkle chives over omelet and serve.

Makes 1 omelet