Cheese Recipe
Our blend of Swiss and cheddar cheese. Can pick from 1 short stack (2) of pancakes, soup, or salad OR 2 of the other side options.
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Ingredients
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For the omelette base (makes 1 omelette - short stack option serves 1)
Cheese blend
Optional accompaniments (choose one: 1 short stack of 2 pancakes, soup, or salad; or choose two side options)
Method
For the omelette base (yields one omelette)
Beat eggs
Crack 3 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy (about 20–30 seconds).
Preheat pan
Place a nonstick or well-seasoned 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat the pan. Heat until butter foams but does not brown, about 45–60 seconds.
Cook eggs
Pour the beaten eggs into the skillet. Let them set undisturbed for 10–15 seconds, then use a heatproof spatula to gently push the cooked edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion for about 60–90 seconds until eggs are mostly set but still slightly moist on top.
Add cheese
Evenly sprinkle the cheese blend (0.5 cup shredded sharp cheddar + 0.5 cup shredded Swiss) over one half of the omelette. Allow the cheese to melt for 20–30 seconds.
Fold and finish
Using the spatula, fold the empty half of the omelette over the cheese-filled half. Gently press down and let cook for another 10–20 seconds to ensure cheese is melted through. Slide the omelette onto a plate and rest for 30 seconds before serving.
Optional accompaniments (prepare one short stack, soup, or salad OR two side options)
Short stack of pancakes (if chosen)
If serving the short stack (2 pancakes), prepare pancakes per your standard batter recipe or heat pre-made pancakes: warm a skillet over medium heat, cook batter until bubbles form and edges set, flip and cook until golden. Stack two pancakes and serve warm with butter and syrup.
Side soup (if chosen)
Heat 1 cup of your chosen soup (tomato, chicken noodle, etc.) in a small saucepan over low-medium heat until simmering, about 4–6 minutes. Ladle into a warmed cup and serve alongside the omelette.
Two side options (if chosen)
If the guest elects two sides instead of a pancake/soup/salad, prepare two of the following: 1 cup hash browns — pan-fry until crispy in 1 tablespoon oil (8–10 minutes); 2 slices toast — toast until golden and butter to taste; 0.75 cup fresh fruit — slice and plate chilled fruit.