Brown Butter Cheese Omelette

Have you ever considered how versatile the omelette is? From a simple cheese omelette to any combination of ingredients, this often overlooked breakfast dish is easy and satisfying – especially when cooked in in butter that browns ever so lightly imparting that additional flavor to the eggs. Here is my take on the simple omelette… let’s get cracking!

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Prep time: 5 mins

Cook time: 2 mins

Total time: 7 mins

Serves: 1

Ingredients

2 large eggs or ½ cup egg substitute
⅛ cup cream
1 tsp Tabasco sauce
pinch of salt
a few grinds of black pepper
2 tsp butter
¼ cup shredded cheese, plus 2 tbsp reserved
dried parsley (optional)

Instructions

Heat a 10 - 12 inch frying pan or skillet (with a cover) over medium/medium low heat.
Add the eggs, cream, Tabasco, salt, and pepper into a small bowl and whisk with a fork to combine.
Add the butter to the pan and swirl to coat the bottom and partly up the sides.
When the foaming stops, add the egg mixture and swirl gently to cover the bottom of the pan evenly.
When the edges of the eggs appear set, cover for 1 minute.
Check the eggs after 1 minute and if fluffy and mostly dry, sprinkle the cheese on top and cover for another 1 minute.
When the cheese is melted, slide the omelette out onto a plate folding either in half or in thirds as desired.
Sprinkle the reserved cheese and parsley over the omelette and serve.

Notes

Omelettes are versatile because you can add other ingredients to extend them. Bacon, ham, sausage, peppers, onions, spinach, salsa, etc are all standard omelette additions. Let your creativity run wild, but be sure to pre-cook most additional ingredients as the eggs cook faster than everything else.

2016-10-31-13-03-52

Heat a 10 – 12 inch frying pan or skillet (with a cover) over medium/medium low heat. Add the eggs, cream, Tabasco, salt, and pepper into a small bowl and whisk with a fork to combine. I add cream to make the eggs fluffy and light.

2016-10-31-13-05-36

Add the butter to the pan and swirl to coat the bottom and partly up the sides. When the foaming stops, add the egg mixture and swirl gently to cover the bottom of the pan evenly. When the edges of the eggs appear set, cover for 1 minute.

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Check the eggs after 1 minute and if fluffy and mostly dry, sprinkle the cheese on top and cover for another 1 minute.

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When the cheese is melted, slide the omelette out onto a plate, folding either in half or in thirds as desired. Sprinkle the reserved cheese and parsley over the omelette and serve.

2016-10-31-13-15-15

1 COMMENT

icdogg | 7th Apr 19

I love making and eating omelets with brown butter, mushroom, and cheddar cheese that is crisp along the edge of the omelet. My wife loves them when I make them that way too. Frankly it is way superior to the omelets you typically can get in diners and typical breakfast spots. I use salted butter so the only other thing I add is cracked black pepper.