Ina Garten Gruyère Omelet

Ina Garten’s Gruyère omelet takes two minutes and 4 ingredients, start to plate. She skips the spatula and jerks the pan so the eggs roll right over the melted Gruyère. It’s the kind of quick weeknight dinner you get better at each time you make it.

Start the butter in a cold pan before turning the heat to medium-high, because melting it slowly prevents browning. Jerk the pan hard so the eggs fold over the cheese, and stop cooking while they’re still a little wet inside.

Source: Go-To Dinners (2022)

Ina Garten Gruyère Omelet

0.0 from 0 votes

Course: DinnerCuisine: American, FrenchDifficulty: Easy

Servings

1

servings

Prep time

2

minutes

Cooking time

2

minutes

Calories

455

kcal

A buttery, custardy French omelet with melted Gruyère tucked inside each fold, cooked entirely by jerking the pan instead of using a spatula.

Ingredients

• 3 extra-large eggs
  

• Kosher salt and freshly ground black pepper
  

• 1 tablespoon salted or unsalted butter
  

• ¼ cup grated Gruyère or Cheddar cheese

Directions

• Beat the eggs: Be sure all your ingredients, particularly the grated cheese, are prepped before you start. Place the eggs, ½ teaspoon of salt, and a few grinds of pepper in a medium bowl and beat them with a fork for 20 to 30 seconds, until the whites and yolks are combined.
• Melt the butter: Put the butter in a cold nonstick 9-inch omelet pan (see note) and place the pan over medium-high heat to just melt the butter, tilting the pan so the butter covers the bottom of the pan.
• Cook and jerk: Pour the egg mixture into the pan all at once, allowing the eggs to cook for 30 seconds, until there is a cooked layer on the bottom. Grabbing the handle with both hands, quickly push the pan away, then jerk it back toward you, forcing some of the eggs to roll over themselves on the far side of the pan.
• Fold and serve: Sprinkle the Gruyère down the middle of the uncooked eggs and jerk the pan again, forcing the eggs to again fold over themselves (and the cheese) at the far side. Keep cooking and jerking the pan every 10 seconds and folding the omelet at the far side until the eggs are almost (but not totally) cooked. Allow the omelet to cook without moving for 5 seconds. Slide the omelet onto a plate, sprinkle with salt, and serve hot.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese?

Ina suggests Gruyère or Cheddar in the recipe, so both work here. Any cheese that melts smoothly will do: Swiss, fontina, or Monterey Jack are solid picks. Stay away from crumbly cheeses like feta or fresh goat cheese, since they won’t give you that gooey fold.

Can I make this omelet ahead of time?

Omelets are best eaten the second they hit the plate, so making them ahead isn’t a good idea. If you need to feed a group, prep the eggs and grate the cheese in advance, then cook each omelet to order. The whole thing takes about two minutes, so even making four goes fast.

What kind of pan should I use?

A 9-inch nonstick omelet pan is the way to go, since you need the eggs to slide freely for the jerking technique. Ina recommends the All-Clad 9-inch nonstick. Stainless or cast iron will stick and make the folding much harder.

How do I know when to stop cooking?

Pull the omelet off the heat while the eggs are still slightly wet in the center. The residual heat finishes them as you slide the omelet onto the plate. If you wait until they look fully set in the pan, they’ll be rubbery by the time you eat.

Can I add other fillings?

Ina mentions ham and roasted vegetables as filling options. Keep any add-ins to about two tablespoons so the omelet still folds cleanly. Cook raw vegetables or meats before adding them, because the eggs set too fast to heat raw fillings through.