3 Cheese Omelet

Three cheeses, one omelet, no drama. Provolone and Swiss go inside where they melt into each other, and a handful of cheddar goes on top because the top of an omelet looks lonely without it.

It's cooked in a ring on the griddle, which gives you a neat, even round every time. If you haven't used one before, Omelet Using a Ring walks through the basics.

Getting the ring right

The ring is the whole trick, and it only really fails in two ways.

It sticks. Put a metal ring on the griddle while it heats, then oil it and the surface underneath like you mean it. This isn't the time to be careful with the oil.

The eggs leak. Pour slowly. A fast pour lifts the ring a hair and the eggs run out underneath. If a little escapes anyway, let it firm up and flip it back on top. Nobody will know.

Tip

Beat the eggs well before they hit the griddle. It's the difference between a fluffy omelet and a streaky one.

Flip, fill, fold

Once the eggs set, about 3 to 4 minutes in, lift the ring off and run the spatula under both sides before you try to flip. Let it cook through first, too. An underset omelet tears on the way over.

After the flip it only needs 30 seconds. Lay the provolone and Swiss on one half, fold, and the heat inside does the melting for you.

Heads up

Omelets go last. Low heat and a quick cook means everything else should already be done and waiting in the warm corner of the griddle.

Want something milder? The Cheese and Chive Omelet uses the same ring and swaps in whipped cream cheese.