Whether you say omelet or omelet, this is the only recipe guide you need. We're making my 3 favorite styles of omelet, french, country-style American, and my weird version. Cheesy homemade goodness.
SUPPLIES USED:
INGREDIENTS:
Country Style Ingredients:
4 eggs
Splash of cream
Salt and pepper to taste
2 Tbsp (28g) unsalted butter
1/4 cup cheddar cheese shredded
French Omelet Ingredients:
4 eggs
Salt and pepper
2 Tbsp (28g) unsalted butter
1/4 cup grated gruyere
Chives, sliced
Favorite Omelet Ingredients:
2 Tbsp unsalted butter
4 Eggs
Gruyere cheese, shredded (or cheese of choice)
Hot sauce
Black truffles (optional)
Chives, thinly sliced
INSTRUCTIONS:
Country Style Method:
In a large bowl, add in eggs, and before beating together season with salt and pepper along with a splash of cream.
Add unsalted butter to a nonstick pan over medium heat.
Add beaten eggs to the pan once butter is melted. Let cook until edges begin to set.
Pull eggs toward the center and let cook. Repeat this process until most of the egg is cooked.
Once the egg is mostly cooked and the egg doesn’t pull anymore, add in cheddar cheese on half of the omelet.
Fold the other half over the cheese. Optionally add in more butter, tilt and let butter melt under the omelet for 20-30 seconds.
Plate and enjoy.
French Omelette Method:
In a medium bowl, add in eggs, and before beating together season with salt and pepper. Whisk together.
Heat unsalted butter in a nonstick pan over medium heat.
Add beaten eggs into the pan when the butter is almost completely melted.
Immediately begin stirring over medium heat.
Once tiny curds begin to form, remove from heat for a few seconds while continuously stirring.
Return back to the heat and repeat this process for 2-3 minutes.
Reduce heat to low once eggs look like a soft scramble.
Move eggs to the bottom of a tilted pan leaving a thin layer of egg across the rest of the pan.
Add in the cheese of choice (gruyere).
Using a spatula, gently roll the thin layer of the omelet all the way down until it meets with the soft scramble.
Loosen the edge of the other side. Tuck everything together nicely then gently invert onto a plate.
Top with fresh sliced chives and black pepper before serving.
Favorite Omelette Method:
Melt butter in a nonstick pan over medium heat.
Once fully melted and bubbling, crack in eggs and cook until whites are just set. Top with salt.
Cover with a lid and cook for 30 more seconds.
Add cheese of choice onto half of the omelet. Optionally torch with a torch.
Using a spatula, fold the non-cheese side onto the other.
Place on a plate. Top with hot sauce, black truffle, fresh cracked black pepper, and thinly sliced chives.
Serve with a toast of choice.