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This is the way I prefer to cook omelettes. I love the taste of the cheese and then I love the stringy cheese texture when you take a bite! Of course, you can try a different cheese than Comte - Emmental, Gruyere and Edam all work a treat.
7 people made this
- 8 eggs
- 1 tablespoon cold water
- 2 tablespoons olive oil
- 100g grated Comté cheese
MethodPrep:5min ›Cook:5min ›Ready in:10min
- Beat the eggs in a medium bowl with the water.
- Heat the olive oil in a frying pan on high heat. Stir in the egg mixture then reduce to medium heat. Cook for 5 minutes.
- When the omelette is cooked, add the grated cheese, cook for 5 more minutes or until the cheese melts completely. Serve immediately.
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- 4 tablespoons butter, divided
- 2 medium onions, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 slices crusty country-style bread
- 4 ounces Comté or gruyere cheese, sliced
Heat 1 tablespoon in a large non-stick of cast iron skillet over medium-low heat until melted. Add onions, season with salt and pepper and cook, stirring frequently, until deeply caramelized and rich brown, about 45 minutes (If onions threaten to burn, add 1 tablespoon of water). Transfer onions to a bowl and wipe out skillet.
Return skillet to medium heat and melt 1 tablespoon butter. Add bread slices and cook, swirling bread around pan, until pale golden brown, about 2 minutes. Transfer to a cutting board, cooked-side-up. Divide cheese evenly between each slice. Spread onions evenly between two slices. Close sandwiches with onions and cheese inside.
Melt 1 more tablespoon butter in skillet and add both sandwiches. Cook, swirling pan frequently, until deep golden brown on first side, about 3 minutes. Add remaining tablespoon butter, flip sandwiches, and continue cooking until deep golden brown and cheese is melted, about 3 minutes longer. Serve immediately.
Why I Made This High Protein Omelette with Cottage Cheese
Cottage Cheese Is High In Protein
Cottage cheese is a great source of protein, offering 21 grams to 32 grams per cup. Purchasing organic cottage cheese ensures a higher amount of conjugated linoleic acid (CLA) which may have beneficial effects on atherosclerosis (see more on CLA below).
Eggs Are Healthy
Eggs can be a great source of protein, fat-soluble vitamins and essential choline. Just like any healthy food, we don’t need to go overboard, especially if you have a family history of heart disease. I’ve written more about eggs here – The Health Benefits of Eggs & Why I Eat Eggs.
A High Protein Breakfast Recipe
Getting enough protein at breakfast is not only important for satiety and stabilizing blood sugar levels, but studies have also shown that is important for maintaining muscle mass which declines with age. Muscle breakdown happens more rapidly than building in our older years, so protein requirements go up. Getting enough protein at every meal helps ensure our body can use all that protein efficiently and put it where it is needed.
Health Benefits of Conjugated Linoleic Acid
Dairy products are the main source of conjugated linoleic acid (CLA), which is produced by the ruminal bacteria digestion of the grasses eaten by cows. Pasture-grazing dairy cows have more CLA in their milk compared to grain-fed cows. Some animal models have reported beneficial effects of CLA on atherosclerosis.
Flat chanterelle omelette
1 Peel and finely chop the shallot and clean the chanterelles. In a skillet over high heat, melt the butter and sauté the chanterelles with the shallot. When cooked, stir in the chopped parsley, and keep warm.
2 Cut the giblets into even-sized pieces, melt the fat from their jar in a skillet, add the giblets, and heat through. Remove from the pan and keep warm. Cut the cheese into even-sized dice and set aside.
3 Slice the pearl onions and separate into rings. Pour the milk into a small bowl and spread the flour on a plate. Dip the onion rings in the milk and then in the flour until coated. Fry in an oil bath heated to 325°F (160°C) until golden. Drain on a plate lined with paper towel, season with salt, and keep warm without covering.
1 In a medium mixing bowl, combine all the ingredients. Heat a non-stick skillet over high heat, pour in 3 tablespoons of the batter, and cook until lightly coloured and crisp.
2 Remove from the pan and repeat, until all the remaining batter has been used.
1 Beat the eggs and season with salt and pepper. In a skillet over medium heat, add some of the chanterelles and warm through.
2 Pour in the eggs and cook just until they are almost set but still a little runny. Dot the omelette with the diced cheese, giblets, and remaining chanterelles.
1 Chop the green tops of the scallions and arrange attractively over the omelette with the fried onion rings and the wild arugula leaves drizzled with a little olive oil.
2 Break the wafers into shards and scatter over the omelette.
Extracted from Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2020).
- 4 large eggs
- 1 tablespoon water
- ¼ teaspoon freshly ground black pepper, divided
- ⅛ teaspoon salt
- 1 teaspoon chopped fresh parsley
- ½ teaspoon chopped fresh tarragon
- ¼ cup (1 ounce) crumbled goat cheese
- 2 teaspoons olive oil, divided
- ½ cup thinly sliced zucchini
- ½ cup (3 x 1/4&ndashinch) julienne-cut red bell pepper
- Dash of salt
- 1 teaspoon chopped fresh chives
Combine eggs and 1 tablespoon water in a bowl, stirring with a whisk. Stir in 1/8 teaspoon pepper and 1/8 teaspoon salt. Combine parsley, tarragon, and goat cheese in a small bowl.
Heat 1 teaspoon olive oil in an 8-inch nonstick skillet over medium heat. Add remaining 1/8 teaspoon pepper, zucchini, bell pepper, and dash of salt to pan cook for 4 minutes or until tender. Remove zucchini mixture from pan cover and keep warm.
Place 1/2 teaspoon oil in skillet. Pour half of the egg mixture into pan, and let egg mixture set slightly (do not stir). Carefully loosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 5 seconds or until almost no runny egg remains. Sprinkle half of cheese mixture evenly over omelet cook omelet 1 minute or until set. Slide omelet onto plate, folding into thirds. Repeat procedure with remaining 1/2 teaspoon oil, egg mixture, and goat cheese mixture. Sprinkle chives over omelets. Serve with zucchini mixture.
This German cheese omelette recipe makes a great weekend breakfast, a super brunch, or even a light supper.
It is called Käseomelette nach Bäuerinnenart i n German and literally translated as "Farmer's Wife's Cheese Omelet".
- 4 slices bacon, diced
- 3 tbsp butter
- 2 potatoes, cooked, diced
- 1 tbsp onion, chopped
- ¼ lb mushrooms, fresh or canned
- 6 eggs
- 1 cup cheese, grated (see hints below)
- Fry bacon in saucepan.
- Add butter and potatoes, onions, and sliced mushrooms. If using canned mushrooms, drain well.
- Sauté over medium-high heat for 2 - 3 minutes.
- In small bowl, beat eggs, cheese, and salt. Pour over potato mixture in pan.
- Reduce heat and cook until set. Serve immediately.
- Use Emmentaler or Cheddar cheese, or your favorite
- Instead of using bacon, add about 4 tbsp of real bacon bits. You may need to use extra butter.
- Instead of using onion, add about 1 tsp dried chopped onion.
- When beating the eggs, cheese, and salt, try to beat in as much air as possible.
- If you wish, you can omit the potatoes and/or mushrooms.
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
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Ingredients for cheese omelette
Before you cook up your omelet, you have to find and prepare a few ingredients. Here&rsquos what you need:
Eggs: You&rsquoll want large chicken eggs of any kind, but organic is the best. Certified organic eggs come from hens that lived in cage-free areas with access to the outdoors, ate organic feed, naturally molted their feathers, and were only administered antibiotics when ill. While there&rsquos some debate about flavor differences between organic and regular eggs, organic eggs are undoubtedly better for the chickens.
Cheese: Almost any cheese you love will work, but be aware some cheeses melt better than others. Cheddars, mozzarella, and alpine cheeses like Gruyère all melt perfectly for an omelet, but other cheeses like feta, parmesan, or manchego will work too. Some cheeses, like paneer or halloumi, won&rsquot melt but can be cubed or sliced and added as a chewy filling.
Onions: Onions are full of natural sugars that taste delicious when browned and really shine when caramelized low and slow. Adding cooked onions to an omelet is a great way to add sweetness without using refined sugar.
Bell peppers: Bell peppers contribute beautiful color, flavor, and important nutrition to an omelet. They are full of vitamins A, B, and C, plus minerals like potassium, though amounts can vary depending on the color of the pepper.
Green chili peppers: A variety of chili peppers fall under the &ldquogreen chili pepper&rdquo category, from jalapeños to Anaheim peppers to cayenne peppers. You can use any of them, but keep in mind that each type of pepper has a different heat level.
Herbs: Get creative with this one! Herbs provide freshness and can really round out an omelet. Cilantro adds a citrusy punch, while Italian herbs like peppery parsley and sweet basil can enhance any flavor. Woodier Italian or Mediterranean herbs, such as thyme, oregano, rosemary, and sage are delicious earthy additions but need to be finely chopped. If you don&rsquot have fresh herbs on hand, dried will also work.
Paprika or red chili powder: Don&rsquot have fresh green chili peppers or want to add even more heat? Try adding some red chili powder or paprika. For extra depth, try using smoked paprika for added smoky flavor.
Turmeric: Turmeric is a spice that comes from the root of a flowering plant. It can be used fresh or in powdered form, and is believed to have several health benefits&mdashthe most notable being its anti-inflammatory properties.
This comes from a compound in turmeric called curcumin, which only makes up 3% of turmeric by weight and is not easily absorbed by the body. To help your body make the most of what little curcumin it ingests, pair turmeric with a compound called piperine (found in black pepper).
While the health benefits of turmeric are debatable, it&rsquos certainly a tasty addition to this cheese omelette.
Spice powder: While optional, a pinch of powdered spice or spice mix, such as allspice or Indian garam masala, will add some extra warmth and complexity to your omelet. Experiment and see what combination of spices you like!
Butter or oil: While butter may be more traditional for European omelets, oil makes a viable alternative for sauteing vegetables and keeping the scrambled eggs from sticking to the pan. For more control over saltiness, remember to use unsalted butter. Consider using oils with known health benefits such as olive oil or sunflower oil too.
Salt: Salt is the mineral that brings it all together! Make sure you season your omelet enough so it isn&rsquot bland, but keep in mind that some cheeses&mdashsuch as cheddar&mdashare also quite salty.
Comté cheese omelette recipe - Recipes
French Style Cheese Omelette
A meal under 5 minutes
There are many ways to cook an omelette and each country has their style and although simple, there are more complex techniques. A classic French omelette is usually pale or golden in colour without browning, this makes it soft and delicate and it should be moist in the centre. It should be narrower at each end making it a pleasing shape once served. Traditionally a French omelette was cooked with fine herbs (Omelette aux fines herbes, in French) this is usually, parsley, chervil, tarragon, and also chives. Some also use slices of French truffle if you can afford it. My recipe is similar using only parsley and the addition of grated cheese. You can make this meal under 5 minutes.
- 3 free range fresh eggs ¼ cup grated cheddar cheese 1 tbsp chopped parsley 1 tbsp butter Salt and pepper
Crack the eggs into a mixing bowl, add salt and pepper, using a fork give them a good beat.
Chop your parsley or herbs of your choice and add to the eggs, mix well.
Place a non stick pan on medium heat and melt the butter until it just starts to brown. Pour in the egg mixture, they should sizzle a little, after a few seconds, shake the pan as you stir the eggs in a circular motion. Do this until starting to set.
Sprinkle the cheese and gently roll the omelette away from you, about half way, then with your other hand tap the handle of the pan to ease the omelette up at the front and over the rim of the pan. Fold back the other half towards you. Shape it so it comes to a point at each end.
Using a warm serving plate, tilt the plate as and place the pan to invert the omelette directly on the plate.
Ingredients of Zucchini Cheese Omelette
- 6 egg
- 2 onion
- salt as required
- 2 green chilli
- 2 zucchini
- 3 tablespoon refined oil
- black pepper as required
- 6 tablespoon parmesan cheese
- 2 tablespoon spring onions
How to make Zucchini Cheese Omelette
Step 1 Grate the zucchini and cheese
To prepare this delicious omelette recipe, take two bowls: grate zucchini in one bowl and in another bowl, grate Parmesan cheese. Sprinkle some salt in the grated zucchini. Mix well and keep aside until zucchini releases water. Then, press the grated zucchini and remove the excess water from it. Make sure the grated zucchini is dry. In another bowl, crack open the eggs and mix them well with grated cheese, salt and black pepper as per your taste. Meanwhile, chop the green chillies, spring onions and onions finely.
Step 2 Whisk all the ingredients together
Mix the grated zucchini in the egg bowl and then add green chillies along with chopped onions to this mixture. Whisk all the ingredients to make sure the omelette mixture is smooth.
Step 3 Cook the omelette and serve hot!
Now, heat oil in a pan over medium flame and add the egg mixture carefully. Spread the mixture all over the pan. Let the omelette cook till it starts to rise and becomes golden in colour. Now, flip the omelette carefully and cook the other side as well. Once done, remove from heat and transfer the omelette in a plate. Garnish with chopped spring onions. Serve it hot with a toast and glass of fresh juice!
How to make a cheese omelette - Easy recipe
A cheese omelette is a perfect choice for a light and nutritious meal. It is sure to please everyone in your family and they go nicely with a delicious green salad or vegetable soup for a meal that's rich in all the essential nutrients. At OneHowto we show you how to make a cheese omelette with this tasty and easy recipe.
- For 1 person:
- 2 eggs
- 50g grated cheese
- 1 tablespoon olive oil
- 1 tablespoon water
- A pinch of salt
To make a cheese omelette start by pouring a dash of olive oil into a pan and place it on a low heat. While the oil heats up, crack two eggs into a bowl.
Add a little water and a pinch of salt to the eggs. Beat the mixture well so that the yolk of the egg breaks and blends in to make this cheese omelette.
Next, we should pour the mixture into the pan we've got on the heat and when we see the underside of the omelette turns golden and solid, remove the pan from the heat.
Sprinkle grated cheese onto the top of the omelette so that it will be cheesy on the inside. Manchego, parmesan and cheddar are some of the best choices. Place the cheese omelette under the grill until the top of the omelette rises and turns golden brown.
When the cheese omelette turns golden brown, take it out of the grill. Fold the omelette in half and serve on a plate, and it's ready to enjoy!
If you don't want to use your oven to make a cheese omelette, you can follow the same recipe but on the third step, add the cheese to the bowl of eggs along with the rest of the ingredients. It's delicious either way!
If you have enjoyed this article on how to make a cheese omelette, then we are sure you will also like these other omelette recipes: spinach omelette, ham omelette and vegetable omelette. Enjoy this light, easy and very tasty dish!
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