Even if you’re the biggest breakfast food fan, your go-to dishes could always use a little refresh from time to time. We love nothing more than trying out new tricks in the kitchen, and this one that creates an “inside out” cheese omelette is definitely going to become your new favorite — it’s definitely mine!
How to Make an Omelette With Cheese
When I saw that Yumna Jawad, known to her followers as the Feel Good Foodie, posted this easy crispy “inside out” cheese omelette recipe on TikTok, I was immediately sold. The trick is so straightforward: Before adding her eggs to the skillet, Jawad sprinkles a layer of shredded cheese on the bottom of the pan.
Once it’s melted, she poured in her eggs and adds her other omelette fillings as usual. The result? A crunchy, cheesy shell around that omelette-y goodness.@feelgoodfoodie
Crispy inside out omelette! Such a great low carb breakfast and you can top with any ant veggies! #learnontiktok #eggbreakfast #insideoutomelette♬ original sound – Feel Good Foodie
My Experience Making This Recipe
I’m someone who always seems to have a few extra eggs and leftover shredded cheese on hand, so I decided this was the perfect opportunity to test this hack out. Jawad didn’t offer too many specific on how long to cook the cheese before pouring in the whisked eggs, so I put my pan on medium-low heat, waited until it was warm, and then sprinkled my cheddar blend.
The cheese started to melt after only a few minutes, so I threw in my eggs and let those sit for a minute or two before adding some diced cherry tomatoes, avocado, spinach, and thinly sliced rosemary.
Everything set within a few minutes, so I flipped one side of the omelette over and I was ready to go! The verdict: It was absolutely delicious!
Jawad is right that putting that crispy cheese layer on the outside makes all the difference. It had the great taste of a traditional cheese omelette but with a little more texture and bite.
In the future, as someone who loves a little extra crunch (I like my toast almost black!) I may let the cheese melt by itself just a little bit longer so that it errs on the extra crispy side next time. But other than that, I’m definitely adding this recipe to my regular omelette rotation!