Easy Cheesy Omelet
Evidently I’m on a French-kick this week.
Duxelles, puff pastry, wine (secretly, of course). What’s next?! I grow a skinny moustache and start reciting poetry at a quaint sidewalk cafe?! Sacre bleu!
BUT, we are rapidly approaching EPISODE 100, y’all! I swore to myself that by episode 100 I’d have ALL the basics covered in video form. Erm… not really sure how well a job I’ve done on that, but by this here video demonstration and recipe of how to make an omelet, I certainly am a tiny bit closer at least.
(I know that many who’ve been watching the show for a while might remember that we actually did do an omelet video last year. But I wasn’t happy with it because it was more like a frittata than an omelet and I am a total primadonna so I deleted it and made Chris re-shoot it. I’m such a jerk!!!)
I love a good omelet. A good omelet to me is ever-so-slightly browned in butter on the outside, but still creamy and soft on the inside. A good omelet always has cheese in it, and pickled jalapenos when I’m in the mood. A good omelet only takes 4 minutes to make, and really, that in itself is reason enough to learn how to make a good omelet. Fastest meal ever!
The most important thing to have when making an omelet is a pan, about 7-9 inches diameter, with sloped sides. It can be well-seasoned cast iron, steel, or even (shudder!) Teflon; as long as it’s got sloped sides, you’re good.
The second most important thing is to melt your butter up over a high temperature before putting the eggs in. This will keep the eggs from sticking to the pan (although that’s not a problem if using Teflon, and in fact you should refrain from ever over-heating or heating an empty Teflon pan). Once the butter is melted, it will start to foam up; after that it will start to brown. You’re looking for the sweet-spot right after foaming but right before browning. Pour your eggs in then.
Okay, I think that’s about it. Happy Omelet Making!
How to make an Omelet – VIDEO Demo!
Omelet Recipe – Printable card!
PrintCheese Omelet
French omelets are super-fast and easy!
- Yield: 1 1x
Ingredients
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper (or more)
- 2 tablespoons butter
- 2 tablespoons grated cheese
Instructions
- Beat the eggs with the salt and pepper until the yolks and whites are fully incorporated.
- Heat a skillet over high heat with the butter.
- Once the butter has foamed up, pour in the eggs.
- Turn the heat down to medium-high.
- Use a fork or a thin spatula to lift the edges of the egg as they cook, letting the raw egg run underneath.
- Continue moving the egg around this way and shaking the pan occasionally until the top is almost set.
- Sprinkle the cheese over half the omelet. (Now is when you would add any other fillings you like, too.)
- Use the fork or spatula to gently lift the other half of the omelet and fold it over the cheese.
- Roll the omelet out of the pan and onto a plate.
- Enjoy!
23 Comments
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You done left out d’ most important one Chere: how to make a roux!
Sauces
Hollandaise is now on the list! Eggs Benedict, here we come!
Sacre bleu! I need to meet a gumbo expert, STAT.
The omelet is sticking it’s tongue out at me!
That omelet is so rude!
I love how the cheese melts!
I’ve always been afraid of omeletes! I’ve failed to make one several times in the past. After watching this video, I am no longer afraid. I made one! Success!
What about apple pie?! Or blueberry. mmmmmmm…
Hooray for you, Raul! I’m glad you had success.
Pies are on the list!
Hilah, I just want to say I am your new biggest fan. I’m a fan on facebook and I’m subscribed on youtube and on your website. I love cooking and baking and your videos have been really helpful when I don’t know how to make something. I tried making this omelet yesterday for me and my fiance and we absolutely loved it! The only thing I did differently was add chopped onions, orange bell peppers and grated provolone cheese. It was so delicious. Thank you for doing what you do. I can’t wait to buy your upcoming book and I will continue to try your recipes. Thank you for being so awesome!! 🙂
Hi Ally!
Thank you so so much for your support! I’m really happy to hear y’all liked the omelet and that you made it your way. 🙂 It’s people like you that make this work! Thanks for taking the time to write.
-h
My tip-of-the-day. Add a little water to the mix and do not beat the mixture until just before game time.
Excuse me, “fold” not “beat”.
I love your cooking attitude 🙂
Thanks so much, Amelia!
Thanks for your videos I use them pretty much every day I am like what would you like for breakfast and check out the videos I made the biscuits and gravy and omelette, cakes, flan,chili rellenos and salsa. I am so proud to cook for my family now and friends and don’t eat just junk food or fast food anymore Thanks so much!
This is SO great to hear, Sonya! 😀
Sounds like you are also enjoying cooking, which makes learning to cook even more awesome! Thank you for writing!
Love your cooking videos. I’ve gone crazy reseasoning everything cast iron in this house that doesn’t jump out of the way. Bet you didn’t know some cast iron can jump? The shrimp boil last night was perfection. Thanks for that episode. I’m waiting on your book which will provide many laughs and some great recipes. Keep on rock in’ in the free world Hilah. You make my day.
Hi Jan!!! I’m so happy to hear of your cast iron care rampage! I really need to go on one of those, too. I have a Dutch oven and some old mini cornbread pans (the kind that look like corn cobs!) that all need to be de-rusted and seasoned.
Great to hear the shrimp boil was a success! Thank you so much for writing AND for buying my book! I hope you like it!
yours,
h
Hi – I have my own version of how “I make an omelet” but Ima perfectionist lol. Would like to see your video, but there’s no video coming through…. is there a link to it?
Hi Bertie,
The video is right about the recipe card. Just click the red “play” button and it will start!
Hi, I loved the recipe. I would like to know what you would prefer as fillings?
Hey Sophia! I prefer vegetable/cheese omelets over omelets with meat inside then.. If you have some leftover steamed broccoli, chop it up and make a broccoli cheese omelet. Raw spinach or baby kale works, too. Roasted peppers and corn together with cheese is surprisingly good!