Ina Garten’s Gruyère Omelet is made with extra-large eggs, kosher salt, freshly ground black pepper, butter, and grated Gruyère cheese. This delicious Gruyère Omelet recipe creates a tasty breakfast that takes about 10 minutes to prepare and serves 1 person.
This Gruyère Omelet Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 3 extra-large eggs
- Kosher salt and freshly ground black pepper
- 1 tablespoon (15g) salted or unsalted butter
- ¼ cup (25g) grated Gruyère or Cheddar cheese
How To Cook Gruyère Omelet:
- Prep Ingredients: Make sure all ingredients are ready, especially the grated cheese.
- Beat Eggs: In a medium bowl, whisk together the eggs with ½ teaspoon salt and a few grinds of pepper for 20 to 30 seconds until fully combined.
- Heat Pan: Place the butter in a cold 9-inch nonstick omelet pan (UK: 23 cm nonstick omelet pan). Heat over medium-high until the butter melts, tilting the pan to coat the bottom.
- Cook Eggs: Pour the egg mixture into the pan. Let it cook for about 30 seconds until a layer sets at the bottom. Quickly push the pan away and then jerk it back to roll the eggs over themselves on one side.
- Add Cheese: Sprinkle the cheese down the center of the omelet. Continue to cook, jerking the pan every 10 seconds to fold the eggs over the cheese.
- Finish Cooking: Allow the omelet to cook undisturbed for 5 seconds until almost fully cooked. Slide the omelet onto a plate, season with additional salt if desired, and serve hot.
Recipe Tips
- Use Fresh Eggs: For the best texture, use the freshest eggs you can find. They will cook more evenly and create a fluffier omelet.
- Pre-Grate the Cheese: Grate the cheese before starting. This ensures it melts evenly and blends well into the eggs.
- Control the Heat: Keep the pan on medium-high heat. Too hot, and the eggs will burn; too low, and they won’t cook properly.
- Tilt the Pan Regularly: Tilt and jerk the pan gently to fold the eggs over the cheese. This technique helps create a perfect fold and avoids overcooking.
- Cook Without Stirring: Once you start folding the omelet, avoid stirring. Let it cook undisturbed for a few seconds to achieve a nice, tender finish.
How To Store & Reheat Leftovers
- Refrigerate: Cool the leftover Gruyère Omelet to room temperature, then cover and refrigerate for up to 2 days.
- Reheating: To reheat a leftover Gruyère Omelet, gently warm it in a nonstick pan over medium-low heat for about 2 to 3 minutes, or until heated through. You can also reheat it in the microwave on a low setting for 30 to 45 seconds. Avoid overheating to prevent the omelet from becoming tough.
Nutrition Facts
Serving Size: 1 omelet (about 200 grams)
- Calories: 290
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 410mg
- Sodium: 670mg
- Potassium: 280mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 21g
Try More Ina Garten Recipes:
- Ina Garten Potato Kugel
- Ina Garten Stuffed Bell Peppers
- Ina Garten Potatoes Anna
- Ina Garten Reuben Sandwich
- Ina Garten Scallop Gratin
Ina Garten Gruyère Omelet
Description
Ina Garten’s Gruyère Omelet is made with extra-large eggs, kosher salt, freshly ground black pepper, butter, and grated Gruyère cheese. This delicious Gruyère Omelet recipe creates a tasty breakfast that takes about 10 minutes to prepare and serves 1 person.
Ingredients
Instructions
- Beat Eggs: In a medium bowl, whisk together the eggs with ½ teaspoon salt and a few grinds of pepper for 20 to 30 seconds until fully combined.
- Heat Pan: Place the butter in a cold 9-inch nonstick omelet pan (UK: 23 cm nonstick omelet pan). Heat over medium-high until the butter melts, tilting the pan to coat the bottom.
- Cook Eggs: Pour the egg mixture into the pan. Let it cook for about 30 seconds until a layer sets at the bottom. Quickly push the pan away and then jerk it back to roll the eggs over themselves on one side.
- Add Cheese: Sprinkle the cheese down the center of the omelet. Continue to cook, jerking the pan every 10 seconds to fold the eggs over the cheese.
- Finish Cooking: Allow the omelet to cook undisturbed for 5 seconds until almost fully cooked. Slide the omelet onto a plate, season with additional salt if desired, and serve hot.
Notes
- Use Fresh Eggs: For the best texture, use the freshest eggs you can find. They will cook more evenly and create a fluffier omelet.
- Pre-Grate the Cheese: Grate the cheese before starting. This ensures it melts evenly and blends well into the eggs.
- Control the Heat: Keep the pan on medium-high heat. Too hot, and the eggs will burn; too low, and they won’t cook properly.
- Tilt the Pan Regularly: Tilt and jerk the pan gently to fold the eggs over the cheese. This technique helps create a perfect fold and avoids overcooking.
- Cook Without Stirring: Once you start folding the omelet, avoid stirring. Let it cook undisturbed for a few seconds to achieve a nice, tender finish.
Ina Garten Gruyère Omelet