Omelet with Cheese & Onions
Submitted by tilecook
Feta and scallion omelet seasoned with paprika and fresh dill, folded soft and fluffy. A quick brunch omelet with a Russian-style salty-cheese filling that comes together in minutes.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minThis omelet trades the usual mild cheddar for tangy, salty feta, giving a humble breakfast a Russian-style backbone. Crumbled feta, chopped scallions, and a hit of paprika make the filling, while fresh dill showered on at the end brings that distinctly Eastern European brightness.
If your feta is very salty, a quick 30-minute soak in cold water tames it before crumbling, so the omelet seasons evenly.
The technique is classic French omelet, gentle and patient. Whisk the eggs with a little milk until frothy, pour into bubbling butter, and stir as they begin to set, running a spatula around the edge.
Once the eggs are nearly set, scatter the feta over, cover, and drop the heat to very low for a minute so the cheese softens and the top finishes without browning or drying out.
Chef Tips
- Don’t let the butter brown. It should bubble briskly but stay pale, so the omelet stays tender and golden rather than crisp.
- Pull the omelet while the top is still slightly creamy. Residual heat finishes it on the plate.
- Make them one at a time in a 10-inch pan instead of crowding all the egg in at once, for the right thickness.
- Taste before salting. Feta brings plenty, so you may need very little.
Variations
- Swap the dill for parsley or chives, or use mint for a fresher, Greek-leaning flavor.
- Add chopped fresh spinach or tomato with the feta.
- Use goat cheese in place of feta for a creamier, milder tang.
Ingredients
Directions
If the feta is too salty, soak in cold water for 30 minutes.
Drain well and crumble into fine pieces.
Combine, in a bowl, with the scallions and paprika, then set aside.
In a large bowl, whisk the eggs, milk, salt and pepper, together, until frothy.
Melt the butter in a 10-inch omelet pan over medium heat.
When the butter bubbles rapidly, add half of the egg mixture and stir until it just begins to set.
Continue cooking until the eggs are almost completely cooked, running a thin spatula around the edges to prevent sticking, about 1½ minutes.
Sprinkle half of the feta mixture on the omelet, then reduce the heat to very low, cover, and cook for 1 minute more.
Slide the omelet onto a plate, folding it over if desired.
Repeat with the remaining ingredients making 1 more omelet.
Serve at once, sprinkled with more paprika and the fresh dill.
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