Cheese and onion omelet Calories

Cheddar, Swiss, feta, and other melting cheeses all work in a cheese and onion omelet. Cheddar gives a familiar sharp flavor, while feta stays crumbly and salty; taste before adding extra salt.

Yes, soften the onion before adding eggs to a cheese and onion omelet. Raw onion may remain sharp and crunchy by the time the eggs are done; cook it over medium heat until tender, then add the eggs.

Beat the eggs just before cooking and use medium-low heat to keep a cheese and onion omelet tender. Avoid overfilling the pan, and cover it briefly if the top needs help setting without browning the bottom.

Use a sound nonstick pan and preheat it before adding a little cooking fat. Pour in the eggs for the cheese and onion omelet only after the fat is warm, and loosen the edges once they begin to set.

A cheese and onion omelet can turn watery when the onions release moisture or the cheese has a high water content. Cook the onions until their liquid evaporates and drain brined or especially wet cheese before adding it.

Add the cheese to a cheese and onion omelet when the eggs are mostly set but still slightly moist on top. This gives it time to soften as the omelet finishes cooking without scorching it in the pan.

A cheese and onion omelet pairs well with toast, a green salad, or sliced tomatoes. For brunch, roasted potatoes make it a heartier plate; add fresh herbs if you want a brighter flavor.

You can cook a cheese and onion omelet ahead, but it is best freshly made because reheating firms the eggs. If preparing for later, cook the onions in advance and refrigerate them separately, then make the omelet just before serving.

Refrigerate leftover cheese and onion omelet promptly in a covered container and eat it within three to four days. Reheat only the portion you plan to eat, until it is steaming hot throughout.