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06-14-2014, 10:55 AM
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Location: East St. Paul 651 forever (or North St. Paul) .
2,869 posts, read 2,724,154 times
Reputation: 1446
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I like omelettes. I've been making them a bit lately, and have been impressively surprised how much I feel like Swiss is a top-notch cheese for an omelette with sauteed mushrooms.
While I don't think you can really go wrong with plain old American, and while some times I'll go with pepperjack, I think Swiss is the best for my omelette.
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06-14-2014, 11:18 AM
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Location: North Oakland
8,872 posts, read 8,215,697 times
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I like both cheddar and Swiss. I prefer grated to sliced.
Also, I make scrambled eggs with Penzey's Parisien Bonnes Herbes, a vegetable -- usually spinach or asparagus, though mushrooms would be great, too -- and freshly grated Parmigiano-Reggiano. http://www.penzeys.com/cgi-bin/penze...ml?id=4tranL8v
Last edited by jay5835; 06-14-2014 at 11:28 AM..
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06-14-2014, 11:31 AM
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Location: East St. Paul 651 forever (or North St. Paul) .
2,869 posts, read 2,724,154 times
Reputation: 1446
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That sounds good.
I think with omelettes sometimes less is more. I used to really overdo it, like using bell pepper, onion, ham, cheese, and realized it was just too busy. Sometimes just a simple perfectly cooked omelette with a slice of American is perfection.
That said, occasionally I will make a ham, cheese, onion omelette and quite enjoy it.
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06-14-2014, 02:07 PM
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Location: In a house
13,258 posts, read 34,784,994 times
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Cheddar is my go-to cheese for eggs. I actually like swiss more, but I eat cheddar with other things besides eggs so I always have a chunk in the house. I have to be in the mood for swiss, to buy it.
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06-14-2014, 02:44 PM
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Location: San Antonio, TX
10,879 posts, read 19,027,723 times
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I like provolone when it's melted.
I don't make omelettes, but I used to have a grated carrot, half of a grated yellow squash, and a cup of baby spinach stir fried with one egg and two egg whites for breakfast every day, topped with a little bit of cheese, and it was delicious. Only stopped because my cholesterol went up.
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06-14-2014, 02:56 PM
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Location: Lone Star State to Peach State
3,697 posts, read 3,300,157 times
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Mozzarella.
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06-14-2014, 03:00 PM
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Location: Alaska
4,946 posts, read 4,352,641 times
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Swiss definitely is a good cheese to cut through the richness of an omelette or egg dish. I usually don't keep it on hand but the next time I shop, it will be eyed.
I typically have Cheddar and PepperJack on hand so if I decide on cheese for egg dishes on the spur of the moment, I usually will choose Cheddar.
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06-14-2014, 03:49 PM
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Location: Montreal, Quebec
15,087 posts, read 11,577,388 times
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I like aged cheddar for omelettes. The older the better.
I had one with Kefalograviera not too long ago, which is a sharp sheep's milk cheese from Greece.
OMG, was it ever goood!
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06-14-2014, 03:51 PM
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35,121 posts, read 38,035,243 times
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Quote:
Originally Posted by Govie
I like omelettes. I've been making them a bit lately, and have been impressively surprised how much I feel like Swiss is a top-notch cheese for an omelette with sauteed mushrooms.
While I don't think you can really go wrong with plain old American, and while some times I'll go with pepperjack, I think Swiss is the best for my omelette.
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Whatever cheese I grab out of the fridge is what I use. This morning it was onions, leeks, tomato and shredded cheddar cheese in scrambled eggs. |
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06-14-2014, 04:15 PM
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Location: Buxton UK
4,970 posts, read 4,238,412 times
Reputation: 2383
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Gorg or Blacksticks Blue.
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