Cheesy Omelette Delight
Cheesy Omelette Delight
How to Make a Delicious Omelette with Cheese
I’ve been making this simple yet satisfying cheesy omelette almost every day lately! It’s a perfect recipe to use up leftover vegetables from your fridge, adding both nutrition and fantastic flavor. It makes for a wonderful breakfast or a light meal.
Main Ingredients- 1 medium potato
- 2 shiitake mushrooms
- 1/4 onion
- A little bell pepper
- 1 piece of green onion
- 5 eggs
- 3 slices of cheese
Seasoning- 2 cloves garlic, minced
- 2 pinches of salt
- 2 cloves garlic, minced
- 2 pinches of salt
Cooking Instructions
Step 1
First, prepare all the vegetable ingredients for the omelette. Feel free to use various vegetables you have in your fridge, such as potatoes, shiitake mushrooms, onions, bell peppers, and green onions.
Step 2
Peel the potato and dice it into small cubes, about 0.5 cm thick. Slice the shiitake mushrooms into similar sizes. Wash the shiitake mushrooms thoroughly, squeeze out excess water, and set aside the stems for later use in broths or stocks.
Step 3
Finely mince the onion, bell pepper, and green onion. Mince the garlic after crushing it with the side of your knife. Chopping the vegetables finely ensures they cook evenly within the omelette.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the diced potatoes and shiitake mushrooms. Sprinkle with 2 pinches of salt and stir-fry until the potatoes become slightly translucent and the mushrooms release their aroma.
Step 5
Remove the sautéed vegetables from the pan temporarily. Add another tablespoon of cooking oil to the same pan. Now, add the minced onion, bell pepper, green onion, and garlic. Sprinkle with a pinch of salt and stir-fry. Start over high heat, and once the vegetables soften slightly, reduce the heat to medium and continue cooking until all vegetables are tender.
Step 6
In a wide bowl, crack the 5 eggs and whisk them gently, removing the chalazae. Preheat a non-stick pan over medium-low heat. Pour 1/2 of the beaten egg mixture into the pan, tilting it to coat the bottom evenly.
Step 7
As the edges of the omelette begin to set, gently push the cooked egg from the edges towards the center with a spatula or chopsticks. Allow the uncooked egg to flow underneath, creating a soft, fluffy texture.
Step 8
When the eggs are about 70-80% cooked and have a fluffy, curdled appearance, spread half of the sautéed vegetables evenly over the center of the omelette.
Step 9
Place 1-2 slices of cheese on top of the vegetables. The melting cheese will help bind the ingredients together.
Step 10
Fold the remaining half of the omelette over the filling and cheese. Gently flip and cook for a moment to ensure the cheese is fully melted and the inside is cooked through. You can add more cheese if you like.
Step 11
Once the cheese is melted, turn off the heat. Carefully slide the omelette onto a serving plate by bringing the pan close to the plate and inverting it. You can make another omelette with the remaining ingredients. Enjoy your delicious meal!
