Cheese omelet with olive oil
This cheese omelet with olive oil is a quick, satisfying breakfast that combines the rich flavor of olive oil with creamy cream cheese. The method is simple, focusing on even cooking and a perfect fold to enhance texture and taste.
Cook time 10 min
Prep time 5 min
Ingredients:
1 tbsp olive oil2 eggs
1 dash salt
1 dash black pepper
1 tbsp cream cheese
A cheese omelet with olive oil is a delectable and quick breakfast option that's both healthy and satisfying. By using olive oil, you add a hint of rich flavor and healthy fats, while the cream cheese provides a creamy texture that elevates the classic omelet experience.
Instructions:
- Gather all the ingredients.
- Crack the eggs into a small bowl and beat them thoroughly with a fork or whisk until the yolks and whites are fully combined.
- Add a dash of salt and a dash of black pepper to the beaten eggs. Mix well to distribute the seasoning evenly.
- Place a non-stick skillet or frying pan over medium heat.
- Add 1 tablespoon of olive oil to the pan and let it heat up. You can tilt the pan gently to ensure the oil coats the bottom evenly.
- Pour the beaten eggs into the heated skillet. Allow the eggs to cook undisturbed for a few seconds.
- Using a spatula, gently stir the eggs in the center while tilting the pan to let the uncooked eggs flow to the edges. This helps in even cooking.
- Once the eggs are mostly set but still soft on top, gently place dollops of cream cheese over one half of the omelet. Allow the cream cheese to melt slightly into the eggs for about a minute.
- Carefully use the spatula to fold the half of the omelet without cream cheese over the half with cream cheese, forming a semi-circle.
- Let the omelet cook for another 1-2 minutes until it’s fully set but still tender inside.
- Slide the omelet onto a plate.
- Serve immediately while hot, accompanied by your favorite side dish or toast.
Cooking a cheese omelet with olive oil is a simple yet delicious way to start your day. With just a few ingredients and minimal effort, you can create a creamy, flavorful dish that's sure to please. By following these tips, you'll master the art of making the perfect omelet in no time.
Cheese omelet with olive oil FAQ:
Cook the omelet for about 3-4 minutes total. After pouring in the beaten eggs, let them cook undisturbed for a few seconds, then gently stir before adding the cream cheese. After folding, cook for an additional 1-2 minutes until fully set.
The omelet is done when the eggs are fully set but still tender and slightly soft inside. It should not be runny but should remain moist and fluffy.
Yes, you can store leftover omelet in an airtight container in the refrigerator for up to 2 days. Reheat it in a microwave or on a skillet over low heat until warmed through.
You can substitute cream cheese with shredded cheese such as cheddar, mozzarella, or feta for a different flavor. Alternatively, a small amount of goat cheese or ricotta can also work well.
A 8 to 10-inch non-stick skillet is ideal for cooking the omelet. This size allows enough space for the eggs to spread evenly and cook thoroughly without spilling.
Tips:
- Use a non-stick skillet to make flipping the omelet easier and to prevent sticking.
- Ensure your skillet is fully heated before pouring in the egg mixture to help achieve a fluffy omelet.
- For additional flavor, consider adding chopped herbs like chives or parsley.
- Avoid overcooking the eggs – aim for a soft and creamy texture.
- Use a spatula to gently lift the edges of the omelet while cooking to allow uncooked egg to flow underneath.
Nutrition per serving
1 ServingsCalories 160kcal
Protein 12g
Carbohydrates 2.09g
Fiber 0.03g
Sugar 1.02g
Fat 24g
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