Perfect Cheese Omelet with Bacon, Onion, and Scallion Filling

Published May 1, 2001.

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-burner technique, grating an easy-melting cheese, and… read more

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-burner technique, grating an easy-melting cheese, and shaping the omelet with the sides of the pan and a heat-resistant rubber spatula gave us the omelet recipe we had been looking for.

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Serves 1 (filling enough for 2 omelets)

Smoked Gouda is a good match for this filling. Be sure to prepare the filling before you begin making the omelet or omelets.

Ingredients

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