Beating the cheese in with the eggs is a common mistake: it releases liquid and the omelette goes watery. The right way is to cook the omelette and scatter the cheese over the surface, then fold. The cheese melts inside and stays where it is.
Ingredients
For the omelette
For the filling
Method
-
Beat the eggs
Beat the eggs, milk, salt and pepper. DO NOT ADD THE CHEESE.
-
Melt the butter
Melt the butter in a pan over a low heat.
-
Cook the omelette
Pour in the egg and cook for 3 minutes, drawing the edges into the middle.
-
Scatter the cheese
While the surface is still slightly wet, scatter the cheese and parsley over one half.
-
Fold
Fold the other half over and cook for 1 minute more.
-
Serve
Slide it onto the plate at once; the cheese goes on melting inside.
Tips
- Do not beat the cheese in with the eggs; it releases liquid and the omelette goes watery.
- Do not cook it long after folding, as the cheese melts with its own heat.
- Mixing kaşar with white cheese gives both the stretch and the balance of salt.
Nutrition
320
kcal
22 g
Protein
24 g
Fat
3 g
Carbs
1 g
Sugar
Values are per serving and approximate.