Cheese Omelet
Add any of your favorite vegetables to this easy omelet recipe. Serve it with a fresh fruit salad and some croissants from the bakery.
SERVES 3–4
INGREDIENTS
- 1 tablespoon olive oil
- 3 tablespoons butter
- 8 eggs
- ⅓ cup heavy cream
- 2 teaspoons chopped freeze-dried chives
- Salt and pepper to taste
- 1¼ cups shredded Fontina cheese
- ¼ cup grated Parmesan cheese
Place olive oil and butter in a large nonstick skillet and heat over medium heat. Meanwhile, beat eggs, cream, chives, salt, and pepper in large bowl until foamy.
Add eggs to skillet and cook over medium heat for 5 to 8 minutes, lifting edges of the omelet as it cooks to allow uncooked egg mixture to flow underneath.
When egg is cooked but still glossy, sprinkle cheeses on top. Cover and let stand for 2 to 3 minutes off the heat.
Uncover pan and fold omelet out onto heated serving plate. Serve immediately.
Cream or Water?
Believe it or not, a battle is raging over whether to add cream, milk, or water to eggs when making an omelet or scrambled eggs. Cream makes the eggs soft and fluffy; water makes the eggs fluffy but doesn't add any fat, so the eggs are not as creamy. All three additions work well; it's your choice.
