fluffy cheese omelet w/ 2 different fillings

Name: Fluffy Cheese Omelet w/ 2 Different Fillings
Yield: 2
Ingredients: CHEESE OMELET:; 3 tablespoon(s) heavy cream, cold; 5 large eggs, room temperature; 2 tablespoon(s) butter, unsalted; 1/2 cup(s) sharp cheddar cheese, shredded; 1 - recipe omelet filling (optional); SAUSAGE & PEPPER OMELET FILLING (OPTIONAL):; 4 ounce(s) bulk pork sausage; 1 small onion, chopped fine; 1/2 - red bell pepper, chopped fine; - salt & pepper, to taste; LOADED BAKED POTATO OMELET FILLING (OPTIONAL):; 1 large yukon gold potato, peeled & cut into 1/2" pieces; 4 slice(s) bacon, chopped; 2 - scallions, sliced thin (both whites & greens); - salt & pepper, to taste

(1 rating)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

YUM! I love omlets, but every time I make them...they never turn out like I hoped (I have problems when it comes to folding them). Maybe this recipe will help that...

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(1 rating)

yield 2 serving(s)

Ingredients For fluffy cheese omelet w/ 2 different fillings

CHEESE OMELET:
3 Tbsp

heavy cream, cold
5 lg

eggs, room temperature
2 Tbsp

butter, unsalted
1/2 c

sharp cheddar cheese, shredded
1

recipe omelet filling (optional)
SAUSAGE & PEPPER OMELET FILLING (OPTIONAL):
4 oz

bulk pork sausage
1 sm

onion, chopped fine
1/2

red bell pepper, chopped fine
salt & pepper, to taste
LOADED BAKED POTATO OMELET FILLING (OPTIONAL):
1 lg

yukon gold potato, peeled & cut into 1/2" pieces
4 slice

bacon, chopped
2

scallions, sliced thin (both whites & greens)
salt & pepper, to taste

How To Make fluffy cheese omelet w/ 2 different fillings

1
SAUSAGE & PEPPER OMELET FILLING: Cook sausage in 10" skillet over medium high heat, breaking up meat into small pieces, until browned, about 5 minutes. Using slotted spoon, transfer sausage to paper towel lined plate. Pour off all but 1 Tbsp fat from skillet. Cook onion & pepper in skillet until softened, about 5 minutes. Stir in sausage & season with salt & pepper.

2
LOADED BAKED POTATO OMELET FILLING: Microwave potato in covered large bowl until just tender, 2 - 5 minutes. Cook bacon in 10" skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel lined plate. Pour off all but 1 Tbsp fat from skillet. Cook potato in skillet until golden brown, about 6 minutes. Combine potato, bacon & scallions in bowl & season with salt & pepper.
3
CHEESE OMELET: Adjust oven rack to middle position & heat oven to 400 degrees F. Using hand held mixer set at medium low speed, whip cream in medium bowl until foamy, about 30 seconds. Increase speed to high & whip until soft peaks form, 1 - 2 minutes, set aside. Beat eggs & 1/4 tsp salt in large bowl on high speed until frothy & eggs have at least doubled, about 2 minutes. Gently fold whipped cream into eggs.
4
Melt butter in 10" nonstick ovensafe skillet over medium low heat, swirling pan to coat bottom & sides. Add egg mixture & cook until edges are nearly set, 2 - 3 minutes. Sprinkle with 1/4 C cheddar & 1/2 of filling (if using) & transfer to oven. Bake until eggs are set & edges begin to brown, 6 - 8 minutes.
5
Remove skillet from oven & sprinkle with remaining 1/4 C cheddar. Cover with lid & let sit until cheddar begins to melt, about 1 minute. Tilt skillet & using rubber spatula, push 1/2 of omelet onto cutting board. Tilt skillet so that omelet folds over itself to form half-moon. (If filling omelt, after cheese melts, slide omelet onto board. Sprinkle 1/2 with remaining filling. Fold closed.) Cut omelet in 1/2. Serve.
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