Cheese Omelet
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
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
2
Break the eggs into tall glass or frappe cup and whisk to blend for 1 minute
3
(The Waffle House uses a 15,000 rpm malt shop mixer
4
) While moving the skillet in a circular motion, pour in the eggs
5
Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up
6
When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds
7
Keep moving the pan in a circular motion, but not as often as before it was flipped
8
(Too much movement at this time will cause the omelet to fall
9
) Flip the omelet once more to finish cooking--no more than 30 additional seconds
10
Overlap 2 slices of American cheese in the center of the omelet in a diamond shape
11
Fold the omelet in half, being certain to cover the cheese slices, and slide it onto your plate