Delicious and Easy Omelettes with Cheddar and Sage
Delicious and Easy Omelettes with Cheddar and Sage
By: Merritt Allen
If breakfast is the most important meal of the day, then having a delicious breakfast seems to be the best way to start the morning. I love making omelettes for breakfast, they are easy, buttery, and be made with any sort of filling you wish! Sage and cheddar is one of those combinations that is not only cozy but also so comforting and delicious.
The herby sage fried in butter with garlic and then paired with a rich cheddar cheese makes for a filling and incredible way to have breakfast. I love this combination so much, I even have it for dinner sometimes! When the sage is bloomed in oil or butter, it has the best flavor that compliments the cheddar so well, when paired with the thin egg style of omelette it is a combination that is hard to beat. I hope you give this breakfast a try and love it as much as I do.
Notes and Tips for Omelettes with Sage and Cheddar:
Use oil or butter to help prevent sticking when you pour your eggs into the skillet. The oil will help your omelette fold easier as well. I prefer to use butter, since it gets nice and browned and adds a lot of flavor!
Sage pairs really well with many different cheeses. Give this breakfast a try with goat cheese, aged white cheddar, or asiago cheese. Let me know what you choose in the comments below!
2-3 eggs makes for a really nice omelette size when using a medium skillet. I find that 3 eggs makes for a perfectly filling and delicious breakfast!
Do You Cook Your Omelette Fillings First?
I fry my sage separately or in the skillet prior to putting the eggs in. I find that sage bloomed in oil tastes best and if you put fresh sage in the eggs it does not always have time to cook to the level I like. If you do not want to bloom your sage first in oil, add the finely minced sage to your eggs before pouring into the skillet.
If you make other omelettes, I highly recommend cooking any fillings first. Since the eggs cook so quickly the fillings do not have time to full cook through so heating them prior to the eggs is a good idea.
Do You Add Water Or Milk To an Omelette?
You can add either a splash of milk or water to your eggs. Water will steam as the eggs cook, which can create a fluffy omelette. Milk will introduce fat which can create a richer texture in the finished meal.
I have also added olive oil to the eggs prior to pouring them into the skillet and actually prefer this method. It creates a rich cooked egg that does not taste milky at all. for anything that you add, 1-2 tablespoons of anything should be sufficient for 3 eggs.
Do Omelettes Need To Be Flipped?
You do not technically flip omelettes. A signature component of omelettes is the runny middle. If you do not like that aspect, I recommend getting your fillings very hot and pouring them onto the omelette just before you fold it. The hot fillings will continue to cook the center eggs as you pull the omelette off the stove.
What Goes With Sage and Cheddar Omelettes?
Is the morning really complete without a little something sweet to pair with your savory eggs? Below I have listed some of my favorite sweet breakfast items that are guaranteed to go so well the flavors of sage and cheddar. Let me know which one you choose in the comments below!
Browned Butter and Cardamom Muffins are the perfect spiced compliment to the sage and cheddar in the eggs. Let me know if you love it as much as I do.
If you love Banana Bread you can also try my Matcha Banana Bread served with these omelettes.
A Healthy Morning Breakfast Smoothie is a great pairing for these savory eggs. The smoothie is full of berries and Greek yogurt!
If you are looking for another great omelette recipe, try out my Healthy Cabbage Omelette! Just as delicious but made with Savoy Cabbage for a healthy fiber boost!
Ingredients for Cheddar and Sage Omelettes:
Recipe for Cheddar and Sage Omelettes:
- 3 eggs Whisked
- 1 Tbs chopped sage I prefer fresh sage, but if you have dried use 2 tsp.
- 1 garlic clove Fresh garlic is the perfect compliment to the butter and sage. You can sub for 1 tsp garlic powder if you do not have fresh
- 1/4 cup cheddar cheese Any type of cheddar will do.
- 2 Tbs butter, for cooking the aromatics and eggs
- salt and pepper, to taste
How to Make Cheddar and Sage Omelettes:
Cook the Sage
Lightly chop your sage and garlic clove.
To a skillet over medium heat, add 1 Tbs of butter.
When bubbling, add the sage and garlic and cook until the garlic is golden brown, about 3-4 minutes.
Remove from the heat and set aside.
Cook the Omelette
To the skillet used to cook the sage and garlic, add a tablespoon of butter or oil over medium heat.
Whisk the eggs in a separate bowl. When the oil is bubbling, pour the eggs into the skillet.
Tilt the skillet in a circle to make sure the egg is evenly spread.
Let the eggs cook without touching them. When you can see the eggs starting to cook around the edges, use a spatula to lightly pull the egg away from the edges of the skillet and let the uncooked eggs flow around to get direct access to the heat.
Turn the heat down and allow the eggs to cook until the bottom is firm and there is just a little uncooked eggs in the middle, about 2 minutes.
Add in the cheddar cheese, sage, and garlic to the middle of the omelette.
Using a spatula, fold the omelette in half by gently sliding the spatula under one side and folding the eggs over. Allow to cook an additional 30 seconds or 1 minute to let the cheese melt.
Serve and enjoy immediately!
Savory Cheddar and Sage Omelette
Ingredients
- 3 eggs
- 1 Tbs chopped sage
- 1 garlic clove
- 1/4 cup cheddar cheese
- 2 Tbs butter, for cooking
- salt and pepper, to taste