The key is to really grease the skillet.
I used to not like omelets. All too often, they’re overcooked and or undercooked with cold filling. Yuck! To avoid this problem, I don’t cram my omelets full of stuff and they’re absolutely perfect with you only have a tiny bit of leftovers.
Or you can always cook the filling first like in David Lebovitz’s Kimchi Omelet. However, I don’t think it will work as well with a cheesy filling.
Easiest Basic Omelet
1 tablespoon of butter
2 eggs, barely beaten
1/4 cup of filling
FILLING OPTIONS FOR THE UNCREATIVE
– crumbled feta with a handful of chopped, leftover roast chicken
– a handful of grated cheddar cheese and potatoes
– leftover roasted broccoli florets and cheese
– 1/4 cup of chopped kimchi
– leftover bbq
DIRECTIONS: Prepare the filling by dicing it into bite size portions. Over medium heat, melt the butter on a 10 or 12 inch skillet. As the butter melts, crack two eggs into a bowl and beat them until the yolks are broken but stop before you get foam. Season with a pinch of salt.
Once the butter is melted, pour the eggs into the skillet. If it sizzles, it means the pan is too hot and turn down the heat. Using a fork, spatula, or chopsticks, drag the implement of your choice through the egg to break up the eggs. It keeps the bottom from browning too quickly. After a minute or two (the edges will be set but the center will still be a big runny mess, sprinkle the filling over one half of the pan. Wait another minute.
Fold the omelet over. Wait another minute, and then carefully, slip your spatula under the omelet and flip it. Let it cook for another minute before sliding it onto a plate.