Name: Cheese Omelet

Ingredients:

• 3 eggs per person
• Salt to preference.
• 1 tablespoon milk per person
• 1 teaspoon butter (or use cooking oil to cook at higher heat without burning)
• Cheddar cheese (A different recipe suggests 1/2 cup per person)
• Optional additional ingredients (bacon, ham, mushrooms, bell peppers, tomatoes, etc.)

Instructions:

• Set eggs on the counter ahead of time so they can come up to room temperature.
• In a bowl, combine the 3 large eggs with salt, 1 tablespoon milk (or optional water), and whisk or blend with a fork.
• Heat a 9-inch non-stick skillet to medium heat and melt 1 teaspoon of butter (or use oil, or a combination of oil and butter), spreading to coat the entire skillet bottom.
• Pour the eggs into the center of your heated skillet
• Then tilt the skillet to spread the egg mixture out toward the skillet edge.
• Once the eggs begin to firm up, use a spatula to lift the edges and tilt the remaining uncooked egg toward the edges.
• Break any bubbles that are forming and fill them with the uncooked egg as well.
• Leave the omelet to set and cook fully for about 10-15 seconds after filling gaps and rounding out the edges.
• Then fill with half of the grated cheddar cheese and optional ingredients.
• Using the spatula, flip the first edge inward over the filling to the opposite edge and close the omelet.
• Slide the cooked omelet onto a plate and finish topping with the remaining half of cheese.
• Add any other toppings desired (avocado, tomatoes, chili, salsa, etc.) and serve immediately.

Comments: 10/18?2022 - I made this for two people, and served with steamed asparagus and green salad. I used a 9-inch, steel skillet. I also used one cup of shredded extra sharp Cheddar cheese, olive oil, and 4-ounces of mushrooms. I put 3/4 of the cheese and all the mushrooms into the omelet before folding it and then the rest of the cheese on top after folding. We added salsa on top.
11/13?2022 - Again this was for two people, and served with steamed carrots and green salad. I used the mushrooms. I only used 3/4 cup of cheese inside the omelet. I added 1 teaspoon of pseudo-salt, which made it taste too slaty. I cooked the eggs for about 11 minutes and they were done but still nicely soft.
10/23/2024 - I used 6 eggs, 1/2 teaspoon of sea salt, 2 tablespoons of milk, 1 tablespoon of butter, and approximately 1 cup of shredded cheddar. I added some mushrooms that I sautéed first. I cooked the eggs about 13 minutes. The omelet was too salt in spots.
11/7/2024 - I used 6 eggs, 1/4 teaspoon of salt, 2 tablespoons of milk, 1 tablespoon of butter, and over 1 cup of shredded cheddar. For filling, I used some mushrooms and a full bell pepper that I sautéed first. The omelet was nearly bursting with the amount of filling.
12/31/2024 - I used 6 eggs, 2 tablespoons of milk, 1 tablespoon of butter, and more than 1 cup of shredded cheddar. For filling, I used some mushrooms, half a bell pepper, half a small tomato, and one green onion. I sautéed the filling first. The omelet was bursting with the amount of filling.
1/29/2026 - I used a total of six eggs, 4 tablespoons of milk, 4 tablespoons of butter, 6 mushrooms, 1/2 bell pepper, and 1 1/2 cups of shredded Cheddar cheese, divided to make two omelets. After the first omelet was cooked in the 9-inch skillet, I kept it warm in the toaster oven while cooking the second one. We did not add any other toppings.

Source: Based on https://bakeitwithlove.com/cheese-omelet/

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