Perfect Cheese Omelet

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Appears in Cook's Illustrated May/June 2001, America's Test Kitchen TV

Melting the cheese without overcooking the eggs is just one problem we solved in producing an almost foolproof recipe for a moist, creamy cheese omelet.

SERVES 1

TIME 15 minutes

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WHY THIS RECIPE WORKS

We wanted a foolproof omelet recipe that would produce a creamy, supple omelet with perfectly melted cheese that didn't leak all over the pan. We found that using a good-quality nonstick skillet, cooking the eggs with an on-burner/off-burne...

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