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How to make a cheese omelet

Updated on February 23, 2011

Omelet or Omelette, just depends on where you're from US or not. I have designed a great recipe for how to make the best omelettes, having had much experience in cooking them over the years. Despite what some might say, making a good omelet is much harder than you would think. First you have to make sure that you do not burn either side, the proportions of ingredients and when is the best time to add the topping.

Without further a do, lets get going!

Ingredient
Amount (per omelet / person)
Equipment
Eggs
2 or 3
Saucepan
Cheddar
Variable
Spatula
Butter
A Slice for the pan
Jug or equiv.
Salt and Pepper
A pinch of both
 

Step 1 - Grate the cheese, take the plate that you are going to be eating the omelet off and just great however much cheese you think you'll want in your omelet, handful is the norm. Go for medium flakes or smaller as you want them to be able to melt quickly.

Step 2 - Beat the eggs in a measuring jug or something similar with a fork. You do not have to make them perfect, just make sure that it is not separated. Now add the salt and pepper, a pinch or two should do it, but feel free to add as much as you like, although too much can easily ruin the taste.

Step 3 - Melt the butter in the pan on medium flame ./ heat. Now its time to add the egg mixture (not the cheese just yet). Once the butter is melted, pour the egg into the pan. A tip is to try and pour it onto the butter so that as it spreads out, it also spreads he butter. Give the pan a little shake once you've finished pouring to make sure that you have covered the base of the pan.

Step 4 - After about 30 seconds, once it looks like the bottom is beginning to hard, you can add the cheese. Don't worry if the top of the omelet is still liquidy because this is meant to happen. Just spread it out evenly across the omelet by sprinkling it on with your fingers.

As you are cooking the first side, make sure that keep pushing inwards slightly with your spatula around the outside of the omelet so that it does not stick to the sides, this makes it easier when you try to flip it.

Step 5 - Once the top of the omelet looks like its now cooking, but not hard and the cheese has melted, easy your spatula under one edge of the omelet. Move the spatula around underneath the egg so that you separate it fully from the bottom. Now get the spatula as far under the omelet as you can and the just lift it and flip if over onto the other side. Don't worry if you break it as you do this and it just ends up as a mess in the pan, this happened to me and happens to most others as you first start out cooking omelets and this is fine it only affects the cosmetics of the omelet. To fix this just move it around in the pan so that most of, if not all, of the uncooked side is down facing.

Now just leave it to cook for about half the time that it took to cook the first side. Once this is done place you spatula under one side of the omelet and fold it over. Now just remove it from the pan and place it on your plate.

Now how appetising does that look?
Now how appetising does that look?

Step 6 - Now you can sprinkle some more cheese over the top if you wish. Something that may have happened is that some of the cheese, when you flipped it over, cooked onto the pan because it was no cooked enough. This does not matter, in fact some people prefer it this way. Just scrape the bits off the bottom and you can add it to the omelet on top or if you don't like the look of it, just discard it.

Thanks for reading!

If you have any comment, suggestions and so on, please feel free to write a comment below, your feedback is appreciated and noticed!

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    • Pagelift profile image

      Pagelift 7 years ago

      Yum, that makes me hungry. I'd throw some ham or bacon in there too :D

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