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Cheese Omelette: Your quick, easy and classic inexpensive meal

Cheese-Omelette-Recipe

Cheese Omelette is one of the quickest, easy yet yummy meal, which you can fix in minutes. Late? Make Cheese Omelette. Want a quick snack, cheese omelette. Breakfast, brunch, side dish, no matter what the occasion is omelette is the ever classic choice. And to add cheese to that, well isn’t it just make it all the more pleaser? And guess what? You can even grab a cheese omelette on a run. In case, you have yet to taste the bliss of such a wonderful meal then below is a couple of recipes for your try!

Ham and Cheese Omelette

Ingredients

Large Eggs: 6

Milk: 1 ½ Tablespoon

Parsley leaves, chopped: 1 Tablespoon

Mustard: 1 Pinch

Unsalted Butter: ½ ounce

Ham, cooked: ½ Cup

Mature Cheddar cheese, grated: ½ Cup

Fresh ground pepper to taste Salt to taste

Directions

  1. Crack the eggs in a bowl and beat them while slowly adding milk, whisking occasionally.
  2. Beat the mixture until it turns smooth. Add parsley leaves, mustard, salt and pepper and mix well.
  3. Heat an oven – proof/non – stick skillet over high flame and pour the egg mixture over it to cook your cheese omelette.
  4. Scraps the side away of the omelette from the skillet via a spatula and toss it if one side is cooked.
  5. Do the same when the other side’s cooked as well.

Garnish with parsley leaves and serve hot.

Cream Cheese Omelette

Ingredients

Large Eggs: 8

Salt: 1 Teaspoon

Pepper: 1/8 Teaspoon

Butter/Margarine: 2 Tablespoons

Fresh Asparagus: 1 Cup

Red bell pepper, thinly sliced: ½ Cup

Garden Vegetable Cream Cheese Spread: ½ Cup

Fresh chives, chopped: 2 Tablespoons

Directions

  1. Crack the eggs in a bowl and beat them until they turn into smooth blend.
  2. Take a pan and sauté asparagus and bell pepper in butter for a minute or two. Keep aside.
  3. Heat an oven – proof/non – stick skillet over high flame and pour the egg mixture over it to cook your cheese omelette.
  4. Scraps the side away of the omelette from the skillet via a spatula and toss it if one side is cooked.
  5. Do the same when the other side’s cooked as well.
  6. Add ¼ cup of cream cheese over the omelette and the sautéed asparagus and bell pepper.

Garnish with chives and serve hot.

French Cheese Omelette

Ingredients

Large Eggs: 3

Unsalted Butter: 1 Tablespoon

Grated Cheese: 30 g

Kosher salt to taste Ground pepper to taste

Directions

  1. Crack the eggs in a bowl and beat them until they turn into smooth blend. Season with salt and pepper.
  2. Heat a non – stick skillet on medium flame, melt butter until its fully melted but shouldn’t be brown.
  3. Add the eggs to the pan and stir rapidly with a fork. Stop stirring as soon as they are become soft, easy enough to scramble and creamy.
  4. Scatter the cheese over the omelette and scraps its side away from the skillet via a spatula.
  5. The surface of the omelette should be creamy and loose but shouldn’t be uncooked. Cook it undisturbed for a few minutes, if it seems a bit uncooked. However, do mind the texture of it.

Serve hot.