Cheese and basil omelette

Name: Cheese and basil omelette - Catalina P.
Ingredients: 1/2 small onion; olive oil; about 125g cheese of 2; 3 types; a few fresh basil leaves; 3; 4 small eggs; pepper

Appetizers - Cheese and basil omelette by Catalina P. - Recipia

The cheese and basil omelette is quick to make and doesn’t require many ingredients. The onion is cooked just until it softens and becomes translucent, then the beaten eggs are added. The cheeses and basil are added towards the end, just before the omelette is folded. I don’t add salt to the egg mixture, as the cheeses can already be salty. I serve it with a simple tomato salad. Quick Info Total time: not specified in the original recipe; preparation is brief. Preparation time: not specified. Cooking time: not specified. Servings: the quantity is suitable for one omelette; the exact number of servings depends on the size of the eggs and how it is served. Difficulty: easy. Recipe type: breakfast or quick meal. Ingredients 1/2 small onion, finely chopped Olive oil, for sautéing the onion 3-4 small eggs Approximately 125 g of cheese, from 2-3 varieties A few fresh basil leaves Pepper, to taste For serving, optional: Tomatoes A little olive oil Salt Fresh basil You can combine the types of cheese you have on hand. The original recipe mentions cheese, smoked cheese, milk curds, and telemea cheese. You can also use blue cheese along with cheese, as I prepared this time. For the products used, the recommendation from the original recipe is the Delaco range, which includes several varieties suitable for this omelette. Preparation method 1. Crack the eggs into a bowl and beat them well. Do not add salt at this stage. 2. Finely chop the onion. Put a little olive oil in a medium skillet and add the onion. 3. Sauté the onion over medium heat until it softens and becomes translucent. It’s important not to burn or brown it, as the onion should remain subtle in this recipe, without a bitter or overly intense taste. 4. Pour the beaten eggs over the softened onion. Stir continuously with a wooden spoon, in the same way you would prepare a scrambled egg, until the egg mixture begins to come together. 5. Once the eggs are combined, stop stirring and shape the omelette in the pan. From this point on, do not move it. 6. Sprinkle with pepper. Add the grated or torn cheese, depending on the variety used, then add the fresh basil leaves. 7. With a wide spatula, fold the omelette in half. Transfer it to a plate and serve immediately. For the salad, slice the tomatoes and season them with a little olive oil, salt, and fresh basil. The salad is served alongside the omelette, not mixed into the egg mixture. Why I make this recipe often It’s a practical option for a quick breakfast, especially when I have several types of cheese left in the fridge. The amount of about 125 g allows for a combination of varieties without any single one dominating the flavor. The onion and basil slightly change a regular omelette, while the tomato salad makes it simple enough to serve right away. Tips The onion should be finely chopped and cooked only until it becomes translucent. If it browns, it will have a stronger taste and may overpower the flavors of the cheeses. Do not salt the eggs before cooking. Telemea and some blue cheeses are already salty, and salt can be adjusted more easily in the tomato salad. The eggs are mixed only at the beginning, just enough to combine with the onion. After that, the omelette is shaped and not moved again before folding. The cheese can be grated or torn into pieces. Smaller pieces distribute more easily over the surface of the omelette, while larger pieces are more distinct in each bite. The basil should be added fresh, after the eggs have been combined. The leaves can be left whole or torn, without any complicated preparation. Substitutions Cheese can be used alone or with another type of cheese. For a different flavor, smoked cheese can be chosen. Milk curds and telemea are mentioned in the recipe. Telemea can add more salt, so it’s not necessary to salt the eggs. Blue cheese can be combined with cheese. This is the combination used in the presented version, but the proportions of the two cheeses can be adjusted to taste, keeping the total amount around 125 g. Variations You can prepare the omelette with two or three types of cheese, using the varieties available. A combination of cheese and telemea will taste different from one with smoked cheese and blue cheese. If you prefer a milder taste, use cheese or milk curds. For a more intense flavor, you can choose blue cheese along with a type of cheese. Basil remains the aromatic ingredient in the basic recipe and can be used in both the omelette and the tomato salad. Serving ideas Serve the omelette immediately after folding, alongside a tomato salad with a little olive oil, salt, and fresh basil. The salad can be prepared while the eggs are cooking, so the omelette reaches the plate while it’s still fresh. If using saltier cheeses, keep the salad simple and add salt sparingly. Frequently asked questions Is salt added to the eggs? No. The recipe is prepared without salt in the egg mixture. Some cheeses, especially telemea, can be salty enough. Salt is used in the tomato salad to taste. What kind of cheese can be used? Cheese, smoked cheese, milk curds, telemea, and blue cheese are suitable. You can use two or three varieties, with a total amount of approximately 125 g. Why are the eggs mixed only at the beginning? The eggs are mixed at the beginning to combine with the onion. After that, the omelette is shaped and remains still, so it can be folded with a spatula. What can be served alongside the omelette? The recipe recommends a tomato salad with a little olive oil, salt, and fresh basil. This is served separately, alongside the omelette. Can I use just one type of cheese? Yes. The recipe allows for multiple varieties, but you can also prepare the omelette with just one type, within the limit of approximately 125 g. Nutritional values The values are estimates and can vary significantly depending on the type of cheese, the amount of oil, and the exact number of eggs used. For the entire omelette, with 3-4 small eggs, approximately 125 g of cheese, and an unspecified amount of oil, the estimate is around 650-850 kcal. Protein: approximately 45-60 g Fat: approximately 50-65 g Carbohydrates: approximately 5-10 g Onion and basil contribute a small amount of carbohydrates and calories. The main difference comes from the cheeses: telemea, cheese, and blue cheese can have different values for fat, salt, and protein. If the omelette is divided into two servings, the values are roughly halved. Storage and reheating The omelette is best served immediately while it’s fresh and can be folded without breaking. It’s not a recipe designed for long-term storage. If a portion remains, keep it in the fridge and consume it as soon as possible. The tomato salad is preferably kept separate, as it changes texture after being mixed with salt and oil. Reheating can make the egg drier, so it’s best to avoid it whenever possible.

Cheese and basil omelette

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