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Unlike "omelet purists", I usually mix the filling into the egg. If any of the filling requires cooking beforehand, I use the same pan in which I cook the egg; I don't have a separate omelet pan.
Yes, a cheese omelet is simple. Just cook eggs with cheese. But there are different ways to prepare this delicious breakfast and nuances in seasoning.
For one serving:
2 eggs
1 green onion (scallion)
1 TBS fresh, finely chopped basil
1/4 cup to 1/3 cup shredded or diced cheese
olive oil
non-stick frying pan
Break the eggs into a bowl. (I use a soup plate.) Thoroughly mix with a fork. Add the basil. Mix. Add the cheese. Mix again.
Chop the green onion. Lightly sauté in a small amount of olive oil over a medium fire until the onion starts to color. Add the egg mixture. Lift the cooked edges of the egg with the fork, and tilt the pan to allow uncooked egg to run underneath. Work around the pan, lifting and tilting until there is no more runny egg.
Remove the pan from the heat. (I have a gas stove, so I merely turn off the burner.) Let the egg stand for about a minute. Carefully lift one edge of the omelet (use the fork or a spatula), and fold the omelet in half. Serve.
For myself, I make a smaller omelet, using two egg whites and only half an egg yolk. This reduces the cholesterol, allowing me to have cheese.
For two servings, use 3-4 eggs. I use 4-5 egg whites and one whole egg yolk. I use a mixing bowl and a wire whip instead of a soup plate and a fork.
Almost any kind of cheese may be used. Sometimes, I mix two or even three cheeses. I prefer to shred the cheese. It melts throughout the omelet. However, when a block of cheese is too small to hold against the shredder or when I'm using a soft cheese that does not readily shred, then I use a knife to dice it into very small cubes. My mother objected to this. She wanted her cheese in slices laid on top of the omelet, to form a cheese sauce. I told her I would buy her a jar of Cheese Whiz.
When basil is out of season in my garden, I use a heaping teaspoon of pesto. A medium slice of a large yellow, white, or red onion — finely minced — can be substituted for the green onion; but I really think a green onion is better in this recipe.
When frying or sautéing eggs, let them cool slightly in the pan when done. They will shrink slightly and come loose from the pan more easily.
27 September 2006
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