Cheesy Country Omelet Recipes

Steps:

• In a small bowl, whisk eggs, water, salt and pepper. Stir in chives., In a small nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.

Steps:

• In a small bowl, beat egg whites and salt until stiff peaks form. In a large bowl, beat the cornstarch, egg yolks and pepper until lemon-colored. Add water; mix well. Fold in the egg whites. , Pour into two greased 9-in. pie plates. Bake at 350° for 15 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, melt butter. Stir in the cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted., To serve, cut each omelet into six wedges. Stack two wedges on each serving plate with cheese sauce drizzled between and on top.

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

Steps:

• Equipment: 9-inch non-stick skillet and an immersion blender
• Add oil to the skillet over high heat, and heat it until small hairline ripples appear on the surface of the oil.
• Break the eggs into tall glass or frappe cup and whisk to blend for 1 minute. (The Waffle House uses a 15,000 rpm malt shop mixer.)
• While moving the skillet in a circular motion, pour in the eggs. Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up. When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds. Keep moving the pan in a circular motion, but not as often as before it was flipped. (Too much movement at this time will cause the omelet to fall.) Flip the omelet once more to finish cooking--no more than 30 additional seconds.
• Overlap 2 slices of American cheese in the center of the omelet in a diamond shape.
• Fold the omelet in half, being certain to cover the cheese slices, and slide it onto your plate.

Steps:

• Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender.
• In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish.
• Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.

Steps:

• Using a fork, beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
• Heat butter in an 8-inch nonstick skillet over medium-high until foaming;swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
• Sprinkle cheddar onto far side of omelet. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over cheese. Slide onto a warm plate. Top with chopped chives and serve, with sliced tomato sprinkled with salt and buttered toast, if desired.

Steps:

• Heat the oil and butter in a nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring the mixture every 3 to 4 minutes. Arrange the tomato slices so they cover most of the surface of the potato-and-onion mixture, cover, and cook for 1 minute.
• Meanwhile, break the eggs into a bowl, add the chives, salt and pepper, and mix together with a fork. Add the egg mixture to the skillet and stir gently with the tines of the fork for about 1 minute to allow the eggs to flow between the potatoes. Then place the skillet under a hot broiler, 3 or 4 inches from the heat, and cook for about 3 minutes, until eggs are set.
• Invert onto a platter, cut into wedges and serve.

Steps:

• Microwave cream cheese in bowl on HIGH 10 sec. to soften. Add eggs and water; beat with wire whisk until well blended. (Small pieces of cream cheese will remain.) Stir in shredded cheese and green onions.
• Melt butter in small nonstick skillet on medium heat. Add egg mixture. Cook 3 to 4 min. or until set, lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath to cook. When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.
• Slide or flip omelet onto serving plate; cut in half to serve.