16 Reviews of Puffed Cheese Omelet

From: Chocolatl

On May 30, 2009

"Heat the butter"--what butter? There's none listed in the ingredient list. I had to guess the amount, and I think I guessed too much. But that's the only quibble I have with this delicious recipe. I've been looking for a puffy omelet that didn't require finishing in the oven, and this one is perfect. I had to add dried rosemary, but used fresh sage and chives, and added a little fresh savory. I also followed the suggestion to add mushrooms. The result was wonderful, light but very satisfying. My mother used to serve omelets just like this for supper, and I think this would make a wonderful dish any time of day, any time of year. Made for ZWT 5 Omelette challenge.

From: kellychris

On May 30, 2009

MERP'd for ZWT5 and Omelette Challenge for The Groovy Gastrognomes.This is wonderful!! I had to use cream cheese and no sage but it was still great. Even my biggest critic(DD) loved it!!!

From: Boo Chef in West Texas

On May 30, 2009

Oh so good! Made for ZWT 5 and Omelet challenge for Rail Riding Rowdies.Also had to use cream cheese, but was excellent and I'd like to make it next time with the marscapone.

From: evelyn/athens

On May 30, 2009

This was so good and really hit the spot. Very light and fluffy. I added way more cheddar, but I am a cheese-a-holic. Would never have thought to add sage and rosemary to a cheese omelette but, you know, it worked fine! Thanks.

From: **Jubes**

On May 27, 2009

Reviewed during ZWT5 France visit for the Chow Hounds Team Wow! Wow! Wow! This was one great omelet I used fresh sage and rosemary and included the marscarpone. The filling was divine! SO creamy and rich. Beating the egg whites really did make the moelt puffy. This was an omelet that you could easily make and serve to company. For anyone making this omelet ---its definitely worth including the marscapone cheese. It took this omelet to another level . Photo also being posted.

From: Sharon123

On Apr 12, 2009

This was different and very good! I made as directed and enjoyed the lightness of the omelet. I couldn't find marscapone so used cream cheese. Thanks! Made for Newest Zaar Tag.

From: weekend cooker

On Apr 27, 2009

Very good. I could not find mascarpone either, so I used cream cheese. Just as good. It was very filling, with great flavors.Made for 1-2-3 hit wonders.

From: MarraMamba

On May 31, 2009

super recipe. Yes it browns on the bottom (i think the other reviewer had the best idea, cover the pan so the top sets more quickly) but the lightness and taste is delightful. I used a gruyere cheese and parmesan, worked out beautifully

From: Brenda.

On Jun 2, 2009

Oh my goodness- Divine! I do have a few comments though. The taste was thru the roof- easily 10 stars, but my omelette made as directed got way more browned than I normally would like. After beating the egg whites to stiff peaks and folding in the yolk mixture I could not pour the mixture into my pan but rather spread it in. I used 1 tbsp of butter as I didn't see it in the directions and I thought that was a pretty standard amount. I used medium low-medium heat and had to cover the pan as the bottom was cooking so fast and the top not yet done. I couldn't spread the mascarpone mixture because the top was so delicate but rather plopped it on in small spoonfuls. I too added a bit more cheddar and have to say that despite what I feel was overcooked probably one of the best tasting omelettes I have ever eaten. I will perfect this technique for my needs and make again very soon. Thanks for sharing. Made for ZWT5 Omelette Challenge. eta: I made this again and while it still was very brown, the flavor was as spectacular as the first time I made it! I forgot to mention in original post that I did in fact use all optional ingredients even though I went very light on the sage. I added a star as I craved this omelette for 2 days after originally trying it. So delicious!

From: Bonnie G #2

On Jul 5, 2009

Great Omelet, made this as a special breakfast for DH after he returned from a long trip and he loved it. I followed your advice and didn't add anything additional to it. When making it I always have a hard time turnng the omelette so I started it in a pan with metal handles till the bottom was firm and then placed in a 350 pre-heated oven for the top to become firm. Then when I removed it - was a snap to fold in half. Loved how fluffy and light it was with whisking the whites of the eggs. This was a great tasting, elegant looking and simple to prepare breakfast.