Perfect Cheese Omelet with Sauteed Red Bell Pepper Filling wih Mushroom and Onion

2 comments

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 (filling enough for 2 omelets)

TIME 30 minutes

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...

Print