You may have noticed by now that my recipes are lacking in specific measurements. There is a reason for this, and it does not involve my own laziness, I promise. I have a master plan that is about to unfold...here:
The size of your omelet is really up to you. You can have a 2 egg, 3 egg, heck even a 12 egg omelet if you like. And the filling can be minimal, maximum, or anything in between. It really boils down to personal preference. But I do realize that there is a need for guidance on this matter and shall offer this to you.
THE CHEESE
Because the cheese melts it does not really lend to the "size" of your omelet. I am really guesstimating when I say I use approximately 1/4 cup to 1/2 cup cheese per omelet. It is really dependant on the recipe you are using and your desired level of cheesy goodness. Here are a few tips to really help your cheese harmonize with your omelet.
1. Shred your own cheese. Not only is it economical, block cheese will melt better then pre-shredded thanks to the higher moisture and oil content. It also has a richer flavor.
2. Pick the proper cheese for your recipe. Cheddar works with just about everything, but there are recipes that will do better with a different variety, such as American or pepperjack. Again, preference reigns when making this choice.
3. Be generous with your cheese. Obviously, if you are lactose intolerant or looking for a healthier far, ignore this tip.
THE FILLING
The filling is going to be the bulk of your omelet and therefore you must take care not to use too much or too little. Don't be intimidated though...there is really alot of wiggle room either direction. And at the risk of repeating myself yet again, personal preference is key. You may enjoy a thinner, petite omelet or an overstuffed fantasy. The size of your basic omelet is going to determine how much filling will be appropriate for you. Foremost of my recipes I use a 3 egg basic omelet and approximately 1/2 cup filling. This varies greatly so please do not hold me to this measurement. A few filling tips:
1. The more ingredients per omelet, the less you use of each. The 1/2 cup measurement is a TOTAL, meaning you will use less of each individual ingredient to equal that amount. In many cases, especially with the vegetables this will be mere tablespoons.
2. Heat up filling BEFORE placing in the omelet. Using a cold filling (unless specified in recipe) won't be favorable. Once the basic omelet is cooked through, it its cooked through. Any additional heat time will only scald it.
3. Prepare ahead of time. A majority of my omelet's are based off of last nights dinner (as if that wasn't obvious!) So prepare your filling the night or even a day or so before. They will stay good in your refrigerator and easily microwaved in the morning!
THE TOPPING
The topping is going to serve two purposes; A. To beautify your omelet. B. To incorporate some additional flavor or texture. Unless otherwise specified your topping should be used sparingly. A few sprinkles or a small dollop (teaspoon size) is all you really need.
