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M$4 Answers
The cheeses you pick are going to depend on what direction your omlette is going.
For example, if you're going to do the typical U.S. omlette with fillings like ham, onion and bell peppers, then something melty like Colby or Jack, along with something like a sharp Cheddar, is going to be good.
If you're going more Tex-Mex with fillings like tomatoes, onions, and a spicy Chorizo sauasage, then something melty like Queso Quesadilla along with a sharper cheese like Cotija would be appropriate, topped with red sauce (ranchero or whatever).
Or if you were going Italian, putting in maybe tomatoes, onions, garlic and some pancetta affumicata (smoked bacon), then some Mozzarella or "sweet" Provolone--particularly the real kinds--along with something like Parmesan or Pecorina Romano or even Fontina would be great.
Or you could do something sort of French with mushrooms, leftover roast chicken, artichokes or asparagus, and then use a mild-flavored cheese like Mozzarella or Quesadilla (or be authentic and use Pastour, from Alsace-Loraine, or mild Chavrie) along with something sharper like Comte (like Swiss Gruyere).
Blue cheese of some kind also adds an extra dimension, except to Tex-Mex or Mexican style omlettes. Gorgonzola, one of the Italian blues, is my favorite.
There you go. There are lots of ingredients you can use, but choice of at least two cheese is really the key. I find the same holds true with lasagne, too.
I don't even want to tell you how many omlettes I've eaten. And how many of them were merely "okay" until I hit on this concept.
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I know the cream cheese sounds weird, but OMG it's fantastic!
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M$
Give this one a try! Enjoy.
Cheddar Hash Brown Omelet
Ready In: 20 Minutes
Servings: 4
Ingredients:
2 cups frozen shredded hash brown
potatoes, thawed
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter or stick margarine
1 cup diced fully cooked ham or Polish
sausage
6 eggs
1/4 cup milk
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup shredded Cheddar cheese
Directions:
1. In a 10-in. nonstick skillet, saute potatoes, onion and green pepper in butter until tender. Sprinkle with ham. In a bowl, beat eggs, milk, pepper and salt; add to the skillet. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, remove from the heat. Sprinkle with cheddar cheese; fold omelet in half. Cover; cooked for 1-2 minutes or until cheese is melted.
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M$
