Fluffy Cheese Omelette

There are many many ways to prepare eggs. My favorite happens to be the omelette. There’s nothing I love more than the combination of a firm texture, the scent of browned melted cheese, and a cornucopia of goodies you can throw inside.

You will have undoubtedly seen the white-aproned chefs in a brunch line whipping up yolks into a crepe-thin layer of egg and flipping it out of the pan to shape it and bake it with finesse. For the less coordinated, I have a nice method I like to use that creates fluff to the extreme. It’s a bulkier, tastier choice IMHO. My approach also melts the cheese to perfection, which is actually why I chose to publish this recipe. I recently saw an episode of America’s Test Kitchen on PBS, where the instructions for the perfect omelette included melting the cheese for 30 seconds in the microwave before folding it into the eggs. No disrespect to PBS, but I just couldn’t get behind that not-so-DIY idea. So without further ado, here is my mushroom, green onion and cheese fluffy omelette and remember, you can try this recipe with any number of cheeses or fillings that you choose :)

What You Will Need

Ingredients

4 eggs, whisked until smooth

4 white button mushrooms, or other variety, sliced

1/2 cup green onion, chopped

1/3 cup white or yellow onion, chopped

Cheddar cheese, or other variety, thinly sliced or grated

1 tbsp. Olive Oil

1/2 tbsp. Butter

Salt and Pepper

Pots and pans

1 10-12” skillet, preferably nonstick

1 knife

1 cutting board

1 dish

Cooking Instructions

1. Heat the olive oil at med-high temperature in a 10-12” skillet, preferably nonstick

2. Sauté the onion until softened, about 2 minutes

3. Add the sliced mushrooms to the pan and begin to heat. Add the butter to the skillet and sauté with the mushrooms, until melted and the mushrooms and onions are browned and slightly carmelized.

4. Add the green onion, and salt/pepper to taste. Reserve some of the chopped green tips for later.

5. When the green onions are heated through, set the mixture aside.

6. In the same skillet, over low heat, pour in half the whisked egg mixture. Let it set around the edges of the pan.

7. When the edges are set firmly enough to not break, use a fork or spatula to push in the edges. Tilt the pan so that the runny egg mixture on top now fills in the edges of the pan. Allow the egg to cook and set, around 30 seconds.

8. Repeat this step until most of the egg is set and there is very little runny yolk. (If you don’t like a well-done omelette, this step can be skipped.)

9. Turn the burner down to its very lowest setting on the stove. Take half the mushroom mixture and spoon it across just the middle section of the omelette. Top it with half of the sliced or grated cheese and cover the pan.

10. After about a minute, remove the cover and check to see if the cheese has melted. If not, keep the skillet covered and continue to check over the next few minutes for the cheese to be melted.

11. Using a fork, gently lift up on an edge of the egg. Then take a spatula and place it under the same half of the egg for more leverage. Fold the half that is on the spatula over the other half of the egg. Gently slide off the pan onto a serving plate, using the fork or spatula for support as needed.

12. Sprinkle the remaining green onion over the top.

13. Repeat this process with the remaining mushroom mix, whisked egg and green onion garnish. Serves two.