Omelet with Cheese

Method of Preparation


I Ingredients


Eggs, cracked into a bowl

Salt and ground white pepper, to taste

S oz.


5 oz.

Clarified butter, melted

1 lb.

Cheese, julienne

3 oz.

Fresh parsley, washed, excess moisture removed, and chopped

The classic omelet recipe originated in France, but egg dishes are popular in many countries. Use the Internet or library to research these international omelet recipes, and write a half-page report on your findings: • Frittata (Italy) j Datemaki (Japan) j Tortilla de patatas (Spain)

1. Season the eggs with salt and pepper. Add the milk, and whisk until the eggs are well combined.

2. Heat an omelet pan with Vt. oz. of butter.

3. When hot, add a 6-oz. ladle of egg mixture.

4. Shake the pan, and mix the eggs until they begin to firm, lifting the edges to allow liquid egg to run underneath (see Chef Notes).

5. When the omelet is almost firm, or 145°F (63°C), turn it over.

6. Place about 1 oz. of cheese in the center of the omelet, fold, and roll onto a preheated dinner plate. Serve immediately, or hold at 135°F (57°C) or above.

7. Repeat the procedure until all of the eggs are cooked.

8. Garnish with chopped parsley.

Cooking Technique


1. Heat the cooking medium to the proper temperature.

2. Cook the food product throughout.

3. Season, and serve hot.

Chef Notes

When the eggs have set in the sauté pan, place the pan under a broiler for 10-15 seconds to finish cooking the eggs. This creates a fluffier presentation and ensures that the eggs are well done.


-> To lower the fat, use low-fat milk, or half the amount of cheese in each omelet.

j Add fresh herbs to the omelet to increase flavor without adding salt.

-> To lower cholesterol, use egg whites, or an egg substitute.


Whisk to aerate with a whip

Julienne matchstick strips


• Hold cooked eggs at 135°F (57°C) or above

• Hold uncooked egg mixture below 41°F

Hazardous Foods

Eggs Milk


Calories 480 Calories from Fat 320 Total Fat 35 g Saturated Fat 17 g Trans Fat 0g Cholesterol 790 mg Sodium 720 mg Total Carbohydrate 4 g Fiber 0 g Sugars 3 g Protein 34g

Egg Cooking Concerns

It is important to understand that coagulation, or the temperature at which egg protein becomes solid, varies with different parts of the egg. In general, whole beaten eggs coagulate at about 156°F (69°C). Egg whites coagulate at a slightly lower temperature than yolks. Because of this, it is possible to make eggs that have soft yolks but cooked whites.

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