How lucky am I? Instead of going to a restaurant and waiting for a table, I decided I would much rather have my lovely SO make me some dinner. While his repertoire is not extensive, he makes a pretty mean omelet, so that's what I requested. He took it to another level entirely by finding this recipe, which uses three different types of cheese. The Cheddar crust on the outside of the omelet takes this thing over the top. I don't think I could have gotten anything better at the fanciest restaurant in town. Plus, the cook is super cute.
Note: You can definitely use a little more Cheddar than is called for. Just make sure the bottom of the pan has good coverage.
Ultimate Cheese Omelet
From Skillet
2 large eggs
Pinch kosher salt
1½ ounces brie cheese
1 ounce shredded sharp Cheddar cheese
1 ounce Gruyere, thinly sliced
Chopped chives, for garnish
Add the eggs, brie, and salt to a large cup and combine with an immersion blender to create a homogeneous, fluffy mixture. (If you leave the rind on your brie, you may see tiny little flecks of rind in your eggs. This is fine; you will not notice them in the final product.)
Heat a nonstick pan over medium heat, and sprinkle the Cheddar on the pan in an even layer. Once you see the oil start to separate from the cheese, and it begins to look lacy, slowly pour your egg mixture on top of the Cheddar, and let it cook undisturbed until the omelette looks dry on the sides and somewhat firm in the middle, then add the Gruyere in an even layer.
Give the edge of your omelette a little test nudge with a silicone spatula, to see if it’s foldable. Once it is completely set, gently fold it into a half-moon shape. Let cook for another 30 seconds or so to let the cheese melt, slide the whole thing onto a plate, and garnish with chopped chives if you so desire.
2 large eggs
Pinch kosher salt
1½ ounces brie cheese
1 ounce shredded sharp Cheddar cheese
1 ounce Gruyere, thinly sliced
Chopped chives, for garnish
Add the eggs, brie, and salt to a large cup and combine with an immersion blender to create a homogeneous, fluffy mixture. (If you leave the rind on your brie, you may see tiny little flecks of rind in your eggs. This is fine; you will not notice them in the final product.)
Heat a nonstick pan over medium heat, and sprinkle the Cheddar on the pan in an even layer. Once you see the oil start to separate from the cheese, and it begins to look lacy, slowly pour your egg mixture on top of the Cheddar, and let it cook undisturbed until the omelette looks dry on the sides and somewhat firm in the middle, then add the Gruyere in an even layer.
Give the edge of your omelette a little test nudge with a silicone spatula, to see if it’s foldable. Once it is completely set, gently fold it into a half-moon shape. Let cook for another 30 seconds or so to let the cheese melt, slide the whole thing onto a plate, and garnish with chopped chives if you so desire.
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