I’m probably eating my last regular breakfast tomorrow, because I do not plan on getting up on the ugly side of 9AM with any regularity. So I’m going to have to start making omelets for lunch.
Two tips:
- Salt your eggs about 15 minutes before you start cooking them. Loosen up those proteins! https://www.seriouseats.com/food-lab-american-omelettes-ham-and-cheese
- Shred your own cheese. C’mon. It takes ten seconds. You won’t have sawdust or cornstarch in your omelet, and pre-shredded does a terrible job of melting. I’ve got a go-to aged gouda that is great in an omelet. Think about it. What’s the idea behind pre-shredded cheese? You don’t want it to clump together. What do you want to do with melted cheese? You want it to clump together.