Three Cheese Omelet Recipes

Steps:

• Lay the zucchini, carrot and radish out on a rimmed baking sheet, cover with the onions, sprinkle with the zest and juice and black pepper, and drizzle with olive oil. Let marinate at room temperature for 2 hours.
• Crack the eggs into a medium glass bowl, and beat them until they turn pale yellow. Heat a heavy-bottomed nonstick saute pan over medium-low heat; add the butter, and let it melt. Sprinkle the eggs with some salt and white pepper, then grab your whisk and whisk like crazy. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Let the eggs cook for up to a minute-don't stir!-or until the bottom starts to set.
• With a heat-resistant rubber spatula, gently push 1 edge of the eggs into the center of the pan while tilting the pan to allow the still-liquid eggs to flow in underneath. Repeat with the other edges until there's no liquid left. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
• Gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. With your spatula, lift 1 edge of the egg and fold it across and over, so the edges line up; don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
• Gently transfer the finished omelet to a plate. Serve with the marinated vegetables, and top with pickled vegetables.

Steps:

• Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
• When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell).
• Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
• Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
• As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
• Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
• Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
• If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
• Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
• Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.

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:

• Spray or lightly grease a large skillet and heat over medium heat.
• Crack 3 eggs into a glass measuring cup and beat with a fork or whisk until scrambled. Pour eggs into heated skillet, swirling the pan to coat the bottom. Cover and let cook until eggs are firm, about 2 minutes.
• Top with 1/4 each of the chopped ham, turkey, green onions, tomato, parsley, green bell pepper, and Cheddar cheese. Fold egg in half over fillings, and serve warm. Repeat with remaining ingredients for 4 omelets.

Steps:

• Using an 8-inch, non-stick skillet, melt butter over medium heat.
• Add beaten eggs.
• As the eggs begin to thicken, add the 3 cheeses evenly over the eggs.
• As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over.
• Continue to cook until the cheese melts.
• Turn omelette 1 more time.
• The finished omelette will be a nice yellow color with the cheese melted.
• Serve immediately.

Steps:

• Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
• Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
• Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
• Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.

Steps:

• Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.

Steps:

• Whip eggs with liquid, chives, salt, and pepper.
• Make sure all the white is fully incorporated.
• Melt butter over high heat in a 10" nonstick skillet coated with cooking spray.
• Heat until bubbly.
• Pour egg mixture into skillet, pulling them toward the center from each side.
• Remove from heat when eggs no longer run but are still quite moist.
• Add cheeses to top half of omlet, fold, then invert onto a plate.
• Let rest 1 minute before serving.
• Makes one omelet.

Steps:

• Use a 7" non-stick frying pan with an all-metal handle.
• Heat the broiler to its highest setting.
• Separate the eggs so the yolks are in a small bowl or ramekin and the whites in a clean large bowl.
• Be sure not to contaminate the whites with any yoke.
• Beat the egg yolks with a fork or small whisk and season well with sea salt and black pepper.
• Heat your pan to medium-low.
• While the pan is warming, whisk the egg whites until they form soft peaks.
• Add the olive oil to the pan and turn the heat up.
• Using a large rubber spoon spatula, fold the egg yolks, the cheddar cheese, half the Parmesan, and the chives into the egg whites.
• When the olive oil is hot, scrape and pour the egg mixture into the pan and smooth it out with the spoon spatula.
• Let the omelet cook for one minute.
• Then slide a thin spatula around the edges to loosen it, sprinkle the grated Swiss cheese all over the surface, and place the omelet under the broiler, about 4" from the heat.
• Let it cook for one more minute until the cheese is melted and slightly golden.
• Next, remove the pan from broiler heat and slide a thin spatula around the edge and under the omelet to loosen it.
• Hold the pan over your plate and, using a spatula, ease one half of the omelet onto the plate; then pull the pan gently over the top of the omelet portion already on the plate.
• If it breaks apart some, don't worry about it; it will still look beautiful.
• Sprinkle the rest of the Parmesan on top and serve.
• *Ifyou want to make the omelet for two, double everything.
• Use a pan with a bottom diameter of 9" or 10" and give each stage more time.
• When cooked, divide the omelet into two.
• Variation: Add a little chopped parsley and/or tarragon in with the chopped chives.