How to Make an Omelet with Cheese

Some say it came from the Far East or Persia. Some say it's French. Wherever it came from, omelet is an easy, versatile, and delicious egg recipe. Each nation has its own version of it; from the Spanish tortilla de patatas and Italian frittata to the Japanese tamagoyaki. It can be mixed and matched with a variety of vegetables and meats. And to make it even more delicious, nothing works better than cheese.

Ingredients

• 2-3 eggs
• 2 teaspoons butter or margarine
• ¼ cup cheddar cheese (finely grated)
• Salt and pepper to taste
• 1½ tablespoons parsley (chopped)
• 1 tablespoon fresh chives (chopped)
• 3 tablespoons of milk (optional)

Break the eggs in a bowl, add in the milk, and whisk briskly till the yolks and whites blend completely. Add in the pepper and salt. For a fluffy omelet, whisk the eggs longer. Heat a pan over medium heat and add the butter to it. Swirl the butter around to coat the entire pan.

Once the butter starts sizzling, spread the egg mixture into the pan. Use the spatula to pull the cooked egg towards the center to make the edges cook. You can tilt the pan a little to make the uncooked egg run to surrounding areas of the pan. Let it cook for 30-60 seconds.

Once the egg is set, sprinkle it with the cheese, parsley, and chives. Then fold one side over the other, so that the omelet is in a semicircle. Let it cook for 30 secs so that the cheese melts. Serve.

Ingredients

• 2 large eggs
• 2 cups baby spinach
• 2 tablespoons goat cheese or feta (finely crumbled)
• 1 tablespoon spring onion (finely chopped)
• ¼ teaspoon hot red pepper sauce
• Salt and pepper
• 1 teaspoon oil

Cook the spinach in some boiled water for 30 secs; drain it, and chop it. Mix the cheese and spring onion with the spinach in a bowl. In another bowl, whisk the eggs along with the hot sauce, salt, and pepper. Heat the oil in a skillet and spread it evenly in the entire surface. Add the eggs to it, and use a spatula to push the cooked portions towards the center. Tilt the skillet to let the uncooked egg fill in edges. Sprinkle the spinach and cheese mixture over the omelet, uniformly. Cook the omelet for 1 minute; check if the bottom is golden. Using the spatula, fold the omelet over the filling. Let it cook for 30 secs, and then slide it into a plate.

Ingredients

• 4 eggs
• 1 cup cooked ham (diced)
• 1 red bell pepper (seeded and sliced into thin rings)
• 4 spring onions (chopped)
• 12 ounces cheddar cheese
• ¼ cup water
• ½ teaspoon salt
• 2 tablespoons butter
• Parsley for garnish

Preheat the oven to 400 °F. Whisk the eggs with the water and salt in a bowl. Heat the butter in an oven-friendly pan. Sauté the onions, bell pepper, and ham in it over medium heat for 3-4 minutes.

Pour the egg mixture over them, and then sprinkle the cheese. Cook for 2-3 minutes till the bottom turns brown. Transfer the pan to the oven, and bake for 15-20 minutes till the cheese melts and the omelet is set. Garnish with parsley.

Ingredients

• 3 large eggs
• 1 small red potato (diced)
• ⅓ apple (diced)
• ⅓ cup cheddar cheese (grated)
• 1 tablespoon butter
• Salt and pepper

Lightly fry the potato bits until they are half done. Add in the apple pieces and fry them both until the potato bits turn crisp. Whisk the eggs. In a heavy frypan, heat the butter, and swirl it in the pan. Gently pour in the whisked eggs, and sprinkle the pepper and salt over them. Scramble the eggs using a spatula. When the eggs are semi-scrambled and some are still runny, pat them into an even layer. Cook until the omelet top is set. On one half of the omelet, place the apple-potato mixture and sprinkle the cheese. Fold the other half of the omelet over, cook for 30 secs, and then transfer it to a plate.

• Use mushrooms, tomatoes, and fresh herbs in your omelet to add a rich vegetable taste.
• For a spicy flavor, add jalapeños or chillies.
• Use different cheeses like feta or mozzarella in your omelet. For a creamy taste, try Brie or cream cheese.

• For fluffy omelets, hold a fork parallel to the eggs and whip the surface. The more air in the omelet, the fluffier.
• Prepare the ingredients beforehand. Grate the cheese and chop the vegetables in advance because omelets cook fast.
• 7 or 8 inch skillets or pans are best for omelet making.
• Let the pan heat before pouring in the eggs.

Omelets are a good source of protein, so they are ideal for low carbohydrate or high protein diets. However, they can be high in cholesterol and calories. There are approximately 721 calories in an omelet with cheese (100g), fried with butter. Substitute skim mozzarella or feta cheese for cheddar. Try using canola oil or olive oil while frying. To further reduce the cholesterol content, use egg whites instead of the whole egg. You can also try adding tofu to the omelet.