Perfect Cheese Omelet

Perfect Cheese Omelet

Making a great omelet is an art form, and requires a lot of practice to get right, so be patient. Fill this version with bacon, onion and scallions for a hearty and delicious Sunday morning breakfast.


Serves 1 Making perfect omelets takes some practice, so don’t be disappointed if your first effort fails to meet your expectations. If using an additional filling, be sure to prepare it before you begin making the omelets.

Ingredients
3 large eggs
Salt and ground black pepper
1/2 tablespoon unsalted butter, plus melted butter for brushing finished omelet
3 tablespoons very finely grated Gruyère, cheddar, Monterey Jack, or other cheese of your choice 1 recipe filling, optional (recipes follow)

1. Beat eggs and salt and pepper with fork in small bowl until thoroughly combined.

2. Heat butter in 10-inch nonstick skillet over medium-high heat; when foaming subsides and butter just begins to color, pour in eggs. Cook until edges begin to set, 2 to 3 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, about 10 seconds. Use spatula to pull cooked edges in toward center, then tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set but still moist on surface, about 20 to 25 seconds. Sprinkle cheese and filling, if using, down center of omelet, perpendicular to handle of skillet.

3. Remove skillet from burner. Use rubber spatula to fold lower third (nearest you) of omelet to center; press gently with spatula to secure seams, maintaining fold.

4. Run spatula between outer edge of omelet and pan to loosen. Then jerk pan sharply toward you a few times to slide omelet up far side of pan. Jerk pan again so that 2 inches of unfolded edge folds over itself, or, use spatula to fold edge over. Invert omelet onto plate. Tidy edges with spatula, brush with melted butter, and serve.

Bacon, Onion and Scallion Filling
Makes about 1/2 cup, enough to fill 2 omelets Smoked Gouda is a good match for this filling. Fry 2 slices bacon, cut crosswise into 1/2-inch strips, in medium skillet over medium heat until crispy, about 3 minutes; with slotted spoon, transfer bacon to paper towel–lined plate. Discard all but 1 tablespoon fat from skillet; set skillet over medium heat and add 1/2 small onion, chopped fine, to skillet. Cook, stirring frequently, until golden brown, about 3 minutes. Off heat, stir in 1 scallion, sliced thin. Remove paper towel from under bacon and transfer onion mixture to plate with bacon; set aside until ready to use. Bacon, Onion and Scallion Filling Makes about 1/2 cup, enough to fill 2 omelets Smoked Gouda is a good match for this filling. Fry 2 slices bacon, cut crosswise into 1/2-inch strips, in medium skillet over medium heat until crispy, about 3 minutes; with slotted spoon, transfer bacon to paper towel–lined plate. Discard all but 1 tablespoon fat from skillet; set skillet over medium heat and add 1/2 small onion, chopped fine, to skillet. Cook, stirring frequently, until golden brown, about 3 minutes. Off heat, stir in 1 scallion, sliced thin. Remove paper towel from under bacon and transfer onion mixture to plate with bacon; set aside until ready to use.