Published May 1, 2001.
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.
Omelets seem simple, but cooking the eggs properly in a hot pan can be a delicate matter. Add cheese, which must melt before the omelet turns brown and rubbery, and you've got a truly temperamental dish on your hands.
We wanted a foolproof cooking method for a creamy, supple omelet with perfectly melted cheese that didn't leak all over the pan.
Use a good-quality nonstick skillet, cook the eggs with an on-burner/off-burner technique, grate an easy-melting cheese, and shape the omelet with the sides of the pan and a heat-resistant rubber spatula.list of recipes