There's more to it than just throwing in some meat and veggies.
, I start by sautéing chunks of ham in butter until nicely browned, then I drop them directly into a bowl with grated cheddar cheese.
By the time the mixture gets into the omelette, that cheese is already warm and beginning to melt, so it only takes a little extra heat from the pan to get it nice and gooey. Best of both worlds., the key to making an omelette that really works is to show restraint. Try to limit your filling combinations to one or two main ingredients, one cheese, and one herb, with perhaps some aromatics like garlic or onions added to complement the main ingredient.
The other real key is to make sure that you cook your ingredients properly—green vegetables ought to be tender-crisp, meats should be browned, and everything should be hot enough to give the cheese a jump start on melting. For an asparagus, bacon, and Gruyère omelette, for instance, I start by first salting my beaten eggs, then sautéing the bacon in the same skillet I'm going to use for the omelette, cooking the bacon until it's nicely crisped and browned. Then I add some asparagus that I've thinly sliced on the bias, along with some shallots, sautéing it all until the asparagus is tender and the vegetables start to take on some color.
Finally, I finish up by adding my filling to half of the omelette, turning off the heat, and covering the whole thing with a lid to allow the eggs to very gently finish cooking through while the cheese melts. You can be fancy and fold the omelette by sliding it onto a plate and flipping it with the lip of the pan, but it's easier to just use a spatula inside the pan itself, turning the omelette out onto a plate after it's already been folded.
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