Cheese Omelette dish
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Tips

How To Make A Perfect Cheese Omelette

It's not difficult to make a good omelette, provided that you practice a few easy techniques. 

Here are our top tips for making a delicious cheesy omelette in a flash

  1. Make sure you that use the right size pan for the quantity of eggs – this will ensure that your omelette is the correct thickness for folding over. For a small frying pan, use two eggs. For a bigger pan, use three. 
  2. Break the eggs into a mixing bowl and add half an eggshell of water. You can add milk to omelettes, but water them gives a better texture. Whisk the eggs lightly to combine them, and season to taste with salt, pepper and any other herbs and spices of your choosing. You can also add a few tablespoons of finely chopped fresh parsley or chives, for extra flavour and colour. 
  3. Melt a knob of margarine or butter (about 2 teasponn) in a non-stick frying pan over a medium heat. When the fat stops foaming, tip in the beaten eggs, all in one go.
  4. Wait for a few seconds until the edges of the omelette begin to set, then use a fork to pull the half-cooked edges into the middle of the pan, at the same time tilting the pan so that runny, uncooked egg floods into the gap that you've created. Repeat this three or four times around the edges of the omelette. This step is very important because it creates the creamy folds or ‘ruffles’ that are characteristic of a fine omelette! 
  5. Turn down the heat a little, and while the centre of the omelette is still runny, add a small handful of grated or crumbled cheese of your choice. Cheddar is excellent in omelettes, but you can also use Gouda, mozzarella, Emmentaler, Parmesan, blue cheese, feta, and so on. 
  6. Now add your choice of fillings (see our suggestions below). Do this right away, so that the filling has time to warm through. Or, even better, heat the filling in a separate pan before you add it to the omelette. 
  7. Now fold the omelette in half by placing a spatula under one side, and flipping it over to form a neat semi-circle. The underside of the omelette should be a light golden brown, and its centre should still be slightly undercooked when you do this – it will continue cooking to perfection as you slide it on to the plate. The whole process of cooking an omelette should not take more than three minutes, depending on how many eggs you've used. 
  8. Get creative with your omelette fillings! Here are some suggestions:
                • Cubed ham or sliced smoked viennas

                • Shredded left-over chicken

                • Crispy fried bacon

                • Knorr Creamy Mushroom Sauce

                • Creamy Spinach

                • Slices of fresh tomato, or roasted cherry tomatoes, plus chopped fresh basil

                • Finely chopped spring onions

                • Smoked salmon, cream cheese and chives

                • Tuna mixed with a little mayonnaise

                • Cooked fresh asparagus



     9. Here’s a great tip for creating an omelette with a crisp, cheesy border: sprinkle some extra grated Cheddar round the very edges of the omelette, so that the cheese is directly in contact with the pan’s edges. 
   10. A great variation on a classic omelette is a substantial Spanish omelette with potatoes.  This type of omelette is not folded over. Here’s a video showing Knorr celebrity chef Marco Pierre White making his delicious Spanish Omelette.

   11. Now that you have some helpful omelette making tips, why not try this delicious recipe for a Spinach, Cheese and Tomato Omelette.

 

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