Bluecheeseomelet Recipes

CHEESE OMELET

Steps:

• Equipment: 9-inch non-stick skillet and an immersion blender
• Add oil to the skillet over high heat, and heat it until small hairline ripples appear on the surface of the oil.
• Break the eggs into tall glass or frappe cup and whisk to blend for 1 minute. (The Waffle House uses a 15,000 rpm malt shop mixer.)
• While moving the skillet in a circular motion, pour in the eggs. Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up. When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds. Keep moving the pan in a circular motion, but not as often as before it was flipped. (Too much movement at this time will cause the omelet to fall.) Flip the omelet once more to finish cooking--no more than 30 additional seconds.
• Overlap 2 slices of American cheese in the center of the omelet in a diamond shape.
• Fold the omelet in half, being certain to cover the cheese slices, and slide it onto your plate.

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

SIMPLE CHEESE OMELETTE

Steps:

• Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
• Place a small non-stick frying pan on a low heat to warm up.
• Grate the cheese onto a board and set aside.
• Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
• Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
• When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
• Using a spatula, ease around the edges of the omelette, then fold it over in half.
• When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.

BREAKFAST SPINACH AND TOMATO CHEESE OMELET

Steps:

• Spray a small nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add tomatoes and scallion and cook, stirring once or twice, until softened, 1 to 2 minutes. Place spinach on top, cover and let wilt, about 30 seconds. Stir to combine. Pour in egg substitute(or eggs), reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more. Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.

BACON & BLUE CHEESE OMELETTE (BLEU CHEESE OMELET)

Steps:

• Melt butter in frying pan over medium heat. Add bacon and heat until sizzling. Meanwhile, whisk eggs and cream together in a small bowl. Pour over bacon.
• Allow to cook until firm enough to flip. Cook until the underside is firm.
• Sprinkle 1 1/2 Tbls. of blue cheese over half the omelette and fold the other half of the omelette over the top. Sprinkle remaining blue cheese over the top and sprinkle with salt and pepper.

BLUE MUSHROOM OMELET

Steps:

• Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
• Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
• Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
• Sprinkle spinach evenly across the top of the mushroom and onion layer.
• Pour egg mixture over the vegetables.
• Cook until the top of the egg is set, 3 to 5 minutes.
• Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

BLUE CHEESE OMELET

Steps:

• Toast the walnuts in a preheated 300-degree oven for 15 minutes; set aside.
• In a heavy skillet over medium heat, saute the apple slices in 2 tablespoons of butter until they begin to brown.
• Remove from heat and reserve.
• In a bowl, whisk together the eggs, water, salt, pepper and cinnamon.
• Melt the remaining 2 tablespoons butter in a pan over medium-high heat.
• When butter begins to foam, tilt pan to cover entire surface.
• Quickly pour in the egg mixture and lift the edges of the omelet with a fork the moment the omelet begins to set, tilting the pan to allow the liquid egg to run under the omelet.
• Work all the way around the pan, tilting in all directions to ensure an even thickness.
• When only a little liquid egg remains on the surface of the omelet, distribute the cheese in a line down the center of the omelet.
• Top the cheese with the walnuts and apples.
• Using the fork, flip one-half of the omelet over the filling and slide the omelet out of the pan onto a warm plate.
• Allow the omelet to rest for about 2 minutes for the cheese to melt and the flavors to blend.