- Cooking Time: Approx. 6 Min.
- Servings: 1
- Preparation Time: 20 Min.
- 2-3 Eggs (Size dictates portion)(you can scale down to 1 or 2, just adjust the liquid)
- 1-2 Slices Cheese or equivalent Shredded
- 2 Tbsp. Cream or Milk
- 3 Tbsp. Water
- 1/2 Small Onion, diced fine
- 2-4 Tbsp. Butter or Margerine
- 2 Small Saute Pans
- Remove Eggs from carton early to allow them to warm some.(Cold eggs may cause sticking and loss of fluff)
- Heat 1 Pan on Medium High with pat of Butter or Marg.
- Add diced onion and stir occasionally until just starting to brown. Remove and set aside.
- Place second pan on Medium High with pat of Butter or Marg.(You need to allow the butter or Marg. to dissolve and let the water bubble out before cooking with it or sticking may occur.)
- Whisk together Eggs, Cream, and Water. The point here is to add some air into the eggs, the cream for richness, and the water for fluff.
- Give the Eggs one last whisk and pour into pan. I use a Fork or Spatula to drag the edges into the center to allow uncooked egg to flow to the outside. Repeat if needed.
- Now the trick of the flip ! You can do it ! If you chose a good saute pan with a low radius lip, and your omelette is not sticking to the bottom, its easy. Lift the pan up slightly, shove it away from you, and jerk back and upward.
- If your omelette is now in the pan with the cooked side up, you did it. Now quickly add the Cheese and Onion, spreading it out over the flat surface.
- Check to see if it is brown on the bottom by lifting an edge, or use your X-Ray vision.
- Now bring the pan over to your plate and slide the omelette half way onto the plate, and use the lip of the pan to fold the omelette over in half.
- You should now have a cresent shaped fluffy omelette with the cheese goodness inside!
NotesI just joned BakeSpace and this recipe comes from my breakfast this morning !
I know there are thousands of Omelettes. I wanted to share my method of creating a Fluffy Omelette you wont be afraid to serve. Although this is Cheese and Onion, the variations are endless. In future posts, I'll refer to this method and simply focus on the "stuffing" so to speak.
A note on Cheese: I am an avid lover of all cheeses, but for Omelettes w/ cheese included, I like to focus on 2 things. The meltability, and how well the cheese goes with the ingredients. I dislike having to fight a stringy cheese to eat a soft fluffy omelette. Avoid hard cheeses on the inside. If you must use a hard cheese, grate it over the top as garnish or be a small part of an inside flavor.
On spices: I never add salt to the Eggs, sometimes white pepper. I like to allow the Eggs to taste like...well....Eggs ! Let your imagination run wild as to what you can stuff into them and let that ingredient be complimented by that fluffy, soft exterior.