I Tried Making an Inside-Out Omelet


There are few things better than a heaping layer of cheese that’s been placed in a hot skillet to become delightfully crunchy. In fact, I firmly believe crispy cheese is far superior to melty cheese. I’ll trade you ooey gooey cheese pulls for a layer of crispy fried cheese any day of the week.

When I saw this brilliant “inside-out omelet” making the rounds on good ol’ TikTok, I knew I had to give it a try, considering cooking and eating crispy cheese is a major pillar of my personality. Off to the store I went for some cheddar cheese and eggs so that I could get to work.

How to Make an Inside-Out Omelet

Making this omelet is quite simple: You start by throwing down a layer of shredded cheese into a nonstick skillet. Once it starts to bubble and melt, you’ll pour some whisked eggs over top and season with salt and pepper. From here, you can add whatever herbs or fillings you like, such as my personal favorite combo of scallions, black beans, and avocado. Or, you can keep it simple and make an omelet with solely eggs and cheese. Then, you’ll fold it and transfer it to a plate. That’s it!

My Honest Review of the Inside Out Omelet

This is a great breakfast idea. I know a lot of the TikTok creators who are making this breakfast are touting it as a low-carb or keto-friendly breakfast option, but I can confirm that even if you’re not following one of these diets, it’s simply delicious and absolutely worth making. The cheese was crispy without tasting burnt, and the eggs were fully set without tasting overcooked or rubbery. I typically make eggs for breakfast, and this was a super fun way to mix up my routine. It’s quick and easy to whip together, and it’s highly customizable, so as long as you have eggs and cheese the options are pretty much infinite. 

Another bonus: this recipe will boost your omelet-making ego. After making every type of egg in culinary school, I can personally attest that omelet cookery is by far the most challenging egg preparation method. Classic French training tells you the exterior of the omelet should never have any browning, and the interior should be soft and creamy. But opting for an omelet method that has a layer of crispy cheese on the outside lets you sidestep that rule, making everything much easier. Finally, a breakfast that’s just as easy as it is cheesy (sorry, I had to).

2 Tips for Making a Great Inside-Out Omelet

Have you ever tried this inside-out omelet technique? Let us know in the comments!

Sara Tane

Contributor

Sara Tane is a food writer and private chef based in Brooklyn, New York. She is a graduate of the Institute of Culinary Education and has written for Cooking Light, MyRecipes.com, and The Feedfeed. She also has a serious thing for oysters.





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