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Classic Cheese Omelet

Source of Recipe

From "The New Essentials Cookbook" by America's Test Kitchen


Recipe Introduction

"A quick and creamy cheese omelet makes the perfect breakfast for two (or an easy dinner!), and once you master the basic technique of cooking the eggs and shaping the omelet, you can vary the filling to suit any taste. A good nonstick skillet is essential for perfectly stick-free omelets, since the eggs need to move freely so that the omelet can be folded over itself. To ensure the cheese melted before the eggs overcooked, we finely shredded it and removed the pan from the heat after adding the cheese to the eggs. The residual heat was enough to melt the cheese without overcooking the omelet. This technique gave us the results we had been looking for: moist and creamy eggs, with plenty of perfectly melted cheese. You can substitute cheddar, Monterey Jack, or any semisoft cheese for the Gruy�re. Making perfect omelets takes some practice, so don't be disappointed if your first effort fails to meet your expectations."

List of Ingredients

◦ 6 large eggs
◦ Salt and pepper
◦ 1 tablespoon unsalted butter, plus 1 tablespoon melted
◦ 6 tablespoons finely shredded Gruy�re cheese


Recipe

Place three eggs in small bowl, season with salt and pepper, and beat with fork until combined. Repeat with remaining three eggs in separate bowl.

Melt 1 � teaspoons butter in 10-inch nonstick skillet over medium-high heat. Add one bowl of egg mixture and cook until edges begin to set, 2 or 3 seconds. Using heat-resistant rubber spatula, stir eggs in circular motion until slightly thickened, about 10 seconds. Use spatula to pull cooked edges of eggs in toward center, then tilt skillet to one side so that uncooked eggs run to edge of skillet. Repeat until omelet is just set but still moist on surface, 20 to 25 seconds. Sprinkle 3 tablespoons Gruy�re across center of omelet.

Off heat, use spatula to fold lower third (portion nearest you) of omelet over filling; press gently with spatula to secure seams, maintaining fold.

Run spatula between outer edge of omelet and skillet to loosen. Pull skillet sharply toward you a few times so omelet slides up lip of far edge of pan. Use spatula to fold far edge of omelet toward center. Press to secure the seam. Invert omelet onto warm plate. Tidy edges with spatula, brush with half of melted butter, and serve immediately.

Wipe out skillet and repeat with remaining 1 � teaspoons butter, remaining egg mixture, remaining 3 tablespoons Gruy�re, and remaining melted butter.

Serves 2






❧ Variations:

� Asparagus and Smoked Salmon Filling:
Heat 1 teaspoon olive oil in skillet over medium-high heat until shimmering. Add one thinly sliced shallot and cook until softened and starting to brown, about 2 minutes. Add 5 ounces trimmed asparagus, cut on bias into �-inch lengths, pinch salt, and pepper to taste. Cook, stirring frequently, until asparagus is crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in 1 ounce chopped smoked salmon and � teaspoon lemon juice. Add half of filling with Gruy�re in step 2 and remaining filling to second omelet with Gruy�re in step 5.

� Mushroom Filling:
Melt 1 tablespoon unsalted butter in 10-inch skillet over medium heat. Add one minced small shallot and cook until softened, about 2 minutes. Add 2 ounces white mushrooms, trimmed and sliced � inch thick, and cook until lightly browned, about 3 minutes. Transfer to bowl and stir in 1 teaspoon minced fresh thyme and season with salt and pepper to taste. Add half of filling with Gruy�re in step 2 and remaining filling to second omelet with Gruy�re in step 5.