An omelet is very simple to prepare. However, there are a few tricks I use to make it softer as well as juicy. One is to add a dash of milk. Another, to avoid to overbeaten the eggs. […]
An omelet is very simple to prepare. However, there are a few tricks I use to make it softer as well as juicy. One is to add a dash of milk. Another, to avoid to overbeaten the eggs. And finally, to pick the edges to the center and to not over cook it.
As almost everyone knows, there are lots of kinds of omelets, plain, cheese, tuna, ham, mushrooms… This recipe describes how I usually make my cheese omelet. I add a layer of cheese in the middle so that when you cut it on your plate you can see the beautiful melted cheese and feel how it melts in your mouth. It is so good!
- It is better to make several omelets one after another, instead of making a large one for many people and then cut it into portions.
- You can accompany it with a tomato salad, green beans, Provençal tomatoes, a green salad, a carrot salad, or even spinach.
- You can add some herbs to vary, as a pinch of oregano.
- You can use garlic olive oil.
- In this recipe, the egg quality is very important. Use farm eggs.
- You can use the type of cheese that you like, such as grated gouda or edam, mozzarella cut into small cubes or even blue cheese.