One of my favorite things to do on Sunday morning is make a simple cheese omelet. My eggs are beaten well with a pinch of salt. The pan is sizzling with a mix of olive oil and butter. Slices of vine ripe tomatoes are waiting on a plate. It is always helpful to know how to make a simple cheese omelet that will taste better than any omelet you can get at a restaurant.
If you saw my Mega Omelet or Western Omelet post, you already know I do not like my omelets browned on the outside. While I realize many people do enjoy a browned omelet, it's always been a mystery to me. I don't mind a tiny amount of brown. A tiny bit. But I prefer an all-yellow, light and fluffy, buttery omelet.
What is the secret to making a perfect cheese omelet?
I hope it goes without saying that a Teflon pan is required when making a flip omelet. It makes the whole process much easier. There are three other components needed to make a great flip omelet. Butter, olive oil and steam. The steam factor. Once you've pushed the omelet in on the sides and let the raw egg reform in the pan - you've got to get your heat on low - as low as it will go. Cover the omelet for three minutes and let the steam fluff it up. Stay close. If you hear the omelet sizzling you didn't put the heat low enough and you will burn the bottom. If necessary, turn the heat off and leave the lid on for a minute or two. We need that steam to create a slick bottom on the pan.
Crispy, Real Home Fries to Complement Your Omelet
I have a favorite diner that I've been going to for years. They have the best home fries I've ever tasted. I'm a potato person. Tasting the flavor of the potato is crucial. I want to savor every bite. I don't want a ton of paprika all over it. Why do so many breakfast places dump a gallon of paprika on their home fries? I've never understood that. My favorite diner boils their potatoes first. And you can do this a day ahead of time. If you're making a big batch for brunch, boil all the potatoes the night before. Leave them in the fridge overnight. Cut them in the morning. My diner focuses on the potato in the potato - it's simple and delicious. That's what I try to do with my home fries.
Keep it simple with any spices added. Try a little adobo seasoning and a few dashes of dried basil. Peppers and onions are great too. They add a lot of flavor of their own, without taking away from the potato flavor. Alright then. I think I've said all I can about potatoes at the moment. Potatoes are an obsession for me. I wrote a poem about them in my Red Bliss Potato recipe. And if you love omelets and you're feeling daring, you can always try Mega Omelet or my Western Omelet too!
But really, take the time to cook for yourself and your loved ones. You're all worth it.Print