Bushra Griffith
Omelettes are a quick, tasty, and nutritious meal option, perfect for breakfast, brunch, lunch, or dinner. They can be made with a variety of ingredients, such as vegetables, meat, and cheese. When it comes to adding cheese to an omelette, timing is important to ensure the cheese melts properly and the omelette cooks evenly. Most recipes suggest sprinkling grated or shredded cheese over the omelette when it is partially cooked, allowing it to melt before folding the omelette in half. The type of cheese used can also impact the taste and texture, with some cheeses, such as cheddar, mozzarella, and Gruyère, melting better than others.
| Characteristics | Values |
|---|---|
| Type of pan | Non-stick skillet or frying pan |
| Pan temperature | Medium-low to medium-high heat |
| Oil/Butter quantity | Half a tablespoon |
| Cheese type | Any type of cheese that melts, e.g., Cheddar, Mozzarella, Gruyère |
| Cheese quantity | As desired |
| Cheese placement | Sprinkled on top of the omelette, or spread down the middle |
| Folding | Folded in half, or rolled and pressed |
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What You'll Learn
Cheese type: Cheddar, mozzarella, Gruyère, feta, parmesan, or goat cheese
When making an omelette with cheddar cheese, it is important to keep the temperature on the low side to prevent the omelette from turning brown. First, whisk the eggs in a bowl and add milk, then season with salt and white pepper. Whisk until the mixture is foamy, for about 2 to 3 minutes. Melt butter in a small, nonstick skillet over medium-low heat and pour in the egg mixture, swirling the skillet so that the bottom is evenly covered with egg. After about a minute, lift the edges with a spatula and tilt the skillet so that the uncooked egg can flow towards the bottom of the skillet and set. Finally, sprinkle cheddar cheese down the middle of the omelette, fold it in half, and cook until the cheese is melted.
For a Greek-style omelette with feta cheese, you will need eggs, milk, fresh mint leaves, sliced pitted black or Kalamata olives, salt, pepper, and spinach. Chop the spinach, olives, and mint leaves, and crumble the feta cheese. Heat a tablespoon of extra virgin olive oil in an 8-inch nonstick pan over medium heat. Break two large eggs into a small mixing bowl and beat them. Pour the egg mixture into the pan and cover it to cook the upper surface. When the bottom of the omelette is nicely browned, sprinkle the mint leaves and feta cheese on top. Gently fold the omelette in half and remove the pan from the heat, allowing the residual heat to cook the eggs on the inside and melt the cheese.
To make an omelette with mozzarella cheese, melt butter in a skillet over medium heat and pour in the beaten eggs. Cook the omelette for 2 to 3 minutes, breaking up the eggs with a spatula to ensure even cooking. When the edges are almost cooked but the centre is still slightly runny, add the mozzarella, along with tomatoes, pesto, and chives. Cook for another 2 minutes or until the omelette is done to your liking, and add some basil leaves.
For an omelette with Gruyère cheese, put butter and oil in a 9-inch nonstick omelette or crepe pan over medium-high heat. When the butter is hot, pour in the egg mixture and stir rapidly with a fork for about a minute, until the eggs are almost cooked. Let the pan sit for 10 seconds so that a thin skin forms on the bottom of the omelette, then sprinkle the cheese down the middle. With a rubber spatula, fold the omelette in half and then in half again, so that it resembles a letter. Invert the omelette onto a plate and sprinkle with salt.
When making an omelette with parmesan cheese, use a heatproof rubber spatula to drag the eggs into the centre from 12, 3, 6, and 9 o'clock. Repeat this motion in the opposite direction, moving ahead an hour so you are not cutting the same path – 1, 5, 7, and 11 o'clock. Let loose egg run into the path of the spatula cuts until all is set. When the omelette is moist but not raw, add parmesan evenly and allow it to set and get a slightly golden exterior while the cheese softens. Turn the omelette out onto a plate and season with salt.
To make an omelette with goat cheese, heat an 8-inch nonstick omelette pan over medium-high heat and add olive oil. When the pan is hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly, then shake and tilt the pan slightly while lifting up the edges with a spatula to let the eggs run underneath during the first few minutes of cooking. When the eggs are set on the bottom, sprinkle the goat cheese, along with sun-dried tomatoes and basil, over the middle of the omelette. Jerk the pan quickly away from you and then back toward you so that the omelette folds over onto itself.
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Omelette style: French, American, or Japanese
A French omelette typically starts with beaten eggs in a pan, which are then shaken constantly during cooking until they start to set. The omelette is then rolled almost like a log and can be stuffed with cheese. It is recommended to use a nonstick skillet pan for this style of omelette.
For an American-style omelette, the process starts the same way as the French style, but the edges are lifted from the sides of the pan as the eggs cook, and then folded in half. The omelette can be filled with cheese, herbs, vegetables, or all of these items.
A Japanese-style omelette, inspired by tamagoyaki, is a sweet yet savoury rolled omelette. This style of omelette is typically cooked in a rectangular pan and brushed with oil. The omelette is then rolled into a log shape and pushed to the far end of the pan. The process is repeated to create layers, with ham and cheese added in between. The omelette can be served with chives and fried rice or your choice of cooked dishes.
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Pan type: Non-stick, round, sloped sides
If you're using a non-stick pan with sloped sides, it's important to grease the pan properly before adding your eggs. Heat a knob of butter in your pan over medium-low heat, making sure to swirl it around to coat the bottom and sides. You can also use vegetable or sunflower oil, or a combination of oil and butter.
Once the butter is melted and the pan is coated, pour in your beaten eggs and let them cook undisturbed. You can use a spatula to gently push any uncooked egg to the bottom of the pan, but avoid stirring, as this will ruin the grease coating.
When the eggs start to set around the edges, it's time to add your fillings. For cheese, opt for softer, younger cheeses like Havarti, Jack, or a young cheddar, as these will melt quickly and give you that gooey effect. Sprinkle the cheese evenly over the surface of the eggs and let it cook until it's mostly melted.
Once the cheese is melted and the eggs are set, use a spatula to gently fold the omelette. Tilt the pan over a plate and slide the omelette out seam-side down to help it hold its shape. For an extra buttery flavor, you can run a fork with a bit of butter over the top before serving.
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Temperature: Medium-low heat
When making a cheese omelette, it's important to keep the temperature on the low side, as you don't want the eggs to turn brown. To start, whisk your eggs in a bowl and season with salt and pepper. You can also add milk to the eggs and whisk until the mixture is foamy.
Next, heat butter or oil in a small, non-stick skillet over medium-low heat. Once the butter has melted and stopped bubbling, pour in your egg mixture and swirl the skillet to ensure the bottom is evenly coated. Cook the eggs until they start to set, which should take about a minute.
Here comes the cheese! Lift the edges of the omelette with a spatula and tilt the skillet so that the uncooked egg can flow towards the bottom of the pan and set. At this point, sprinkle your grated cheese of choice onto the omelette. Carefully fold the omelette in half and cook on medium-low heat until the cheese is melted.
You can use any type of cheese you like, but some melt better than others. Cheddars, mozzarella, and alpine cheeses like Gruyère are great melting options, while cheeses like feta, parmesan, or manchego will also work. If you want to add a chewy element to your omelette, try adding cubed or sliced paneer or halloumi.
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Eggs: Beat, whisk, or blend
There are a few different ways to prepare your eggs for an omelette, depending on the consistency and texture you are aiming for. You can beat, whisk, or blend your eggs, and you can also separate the yolks and whites for a different result.
Beat
Beating the eggs is a simple and quick way to prepare them for an omelette. Simply crack the eggs into a mixing bowl, add a pinch of salt and pepper, and beat well with a fork until fully combined. Beating the eggs will result in a more dense and less fluffy omelette.
Whisk
Whisking the eggs is a more common method, which incorporates air into the mixture, creating a lighter and fluffier omelette. Use a large bowl to whisk the eggs vigorously for 2-3 minutes until the mixture is foamy. You can also separate the egg yolks and whites and whisk the whites until stiff peaks form, then fold the beaten yolks into the whites for an even fluffier result.
Blend
Blending the eggs in a blender is another option, which also incorporates air into the mixture. This method is less strenuous than whisking by hand and will achieve a similar fluffy texture.
Cheese Omelette Tips
When making a cheese omelette, it is important to keep the temperature low so that the eggs do not brown. You can add the cheese at different stages, depending on your preference. Some recipes call for sprinkling the cheese on top of the omelette after it has started to cook, while others suggest spreading the cheese down the middle and folding the omelette before serving. Any type of cheese can be used, but some melt better than others, such as cheddar, mozzarella, and Gruyère.
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Frequently asked questions
You can use almost any type of cheese in an omelette. Cheddar, mozzarella, Gruyère, Monterey Jack, goat cheese, feta, parmesan, and manchego all work well. Some cheeses, like halloumi or paneer, won't melt but can be cubed or sliced and added as a chewy filling.
You should add cheese to your omelette once the egg is mostly set but still a little soft in the centre.
This is up to personal preference. You can add as much or as little cheese as you like.
Omelettes can be filled with vegetables, herbs, or meat. Some common vegetable additions include onions, bell peppers, tomatoes, carrots, mushrooms, and potatoes. Common herbs include garam masala, red chilli powder, and Italian herbs. For meat, you could add crispy cooked bacon or diced ham.
