Cheddar. Or with the right flavors, gruyere.

Pretty much whatever I have on hand as an omelet is my go-to use-up-refrigerator-scraps meal.

Gruyere served with a simple lettuce salad, French vinaigrette

Cheddar is our habitual cooking cheese for nearly everything. It's made not far from us. That said I'm not a fan of omelets anyway. I enjoy the first couple of mouthfuls then I find them too rich. They're a solo supper for DH if I'm away.

For a simple cheese omelet, I like Muenster best, followed by Italian (not domestic) Fontina. If I do not have those on hand, I use Monterey Jack.

I don't eat omelets, only scrambled, but I occasionally add some shredded Muenster cheese.

I don't often eat omelets either, scrambled is way quicker and easier - but my fave combo is Swiss cheese with a big pinch of tarragon in the eggs and lots of freshly ground pepper, I also like American cheese singles (no tarragon) 😀

And FWIW, I find cheddar rather too rich in omelets.

Depends on what the restaurant is offering and I feel like ordering, hehehe. I'm too lazy to make them at home. I use a lot of different cheeses in the eggy bits I make at home.

Agree with Cheddar and Gruyere.

I make a lot of omelettes but very few have cheese in them. Ham and cheese mostly and the cheese would be cheddar. Now and again I use cream cheese but that depends on the other fillings.

I seldom eat omelets but DH eats one every day. He likes feta.

A bit confused... My omelets aren't that rich. Well, unless I use duck eggs, and I don't put cheese in those. And, for me, a two egg omelette with about an ounce of cheese, a splash of milk (a TBSP?) and a teaspoon of butter. Are y'all using cream? Yeah, there's fat, but in a balanced meal, not overmuch.

Or, I suppose if one were serving it in a croissant.... One of the better lunch options at a place I worked at a long time ago, was ”omelette sandwich”, but the omelette was just a plain egg disk, cut up, and it was a plain roll, with a vegetable dressing. I don't think it would benefit from being in a croissant.

I don't anything liquid to the eggs, but I do cook them in butter - often mixed with some olive oil.

Eggs only. No cream. No milk. Butter to cook.

NOT in a croissant.

My DH used to make cream cheese and avocado omelettes, loved that when I was more active, like before a hike or ski .

I do like Flora. You have to laugh - on le Mont St Michel, there's a restaurant which is "famous" for their omelettes.....49 Euros for a little starter, a couple of eggs and a dessert. Not a bad profit. The tourists gobble them up. Makes you realise that a fool and their money are easily parted! Better home-cooked, I think. https://www.passiongastronomie.be/2019/12/restaurant-lamerepoulard-montsaintmichel/#:~:text=Il%20faut%20en%20effet%20imp%C3%A9rativement,menu%20sup%C3%A9rieur%20%C3%A0%2058%20euros.

But, if ever you have the opportunity, le Mont is absolutely unforgettable. VIsit out of season.

We often eat omelets, usually with cheddar in them. I’ve never found them particularly rich. One way we especially like them is filled with vegetables (usually spring onions, red capsicum, tomatoes and mushrooms), ham and cheese, folded and placed in a Viet style ”baguette”, a sort of football shaped crusty bread roll, with a touch of chilli sauce 😋

Colleen, a banh mi?

I do like a bit of feta and spinach stuffed in an omelette, some cheddar or gruyere for just a simple cheese omelet, pepper jack if I'm feeling the heat, or some Boursin for a richer option.

The Mont St. Michel omelettes are the definition of a tourist trap, I think. (It is a souffle style omelette, but not for the 49E price). I have a friend who ate there before hearing the warnings. It is right there on the left as you enter the island/presqu'ile.

I make my mother's soufflé style omelet topped with peppers sauce. So good! Feeds a crowd easily for an impromptu brunch. I can't imagine it drawing crowds of tourists, though. For that, I think you need location and hype. ;)

Eileen, not really a banh mi, though it uses the same kind of roll as a banh mi does. In Viet Nam they just call them ”omelette rolls” and you get them from ladies who make them fresh at little street carts for a quick and cheap breakfast.

That's what I meant--a banh mi roll. There's a great Vietnamese restaurant here and for awhile she served sandwiches on her handmade rolls.

Ah. A ”banh mi” isn’t the roll, it’s a particular kind of sandwich made on the roll, which is called a ”baguette”. We’re quite partial to banh mi, might even have them for lunch today as there’s a good Viet owned lunch shop near here that does really good ones :-)

Gooster, it's an island. Here's a really bad photo of last time we went. The only time to visit - a cold Tuesday in October LOL

IC, it looks like something from a fairy tale!

I’m another who does scrambled eggs instead of omelets. Except for the presentation, I cannot tell any difference between an omelet and what I call ”scrambled eggs with stuff in it.”

@bbstx, I'm not necessarily typical, but there's a difference when I make them to suit myself. Scrambled are broken into the pan and scrambled there, with white bits (again, the way I like them) and pretty wet. If there's stuff in them, it has to be yummy and not a huge texture change. Veggies on the side, sure, but not in the eggs, though a little sausage is okay. Omelettes are well beaten, with milk, and fluffy, cooked with the stuff scattered on after the bottom is set, and folded, not flipped, I put a pan over the top to help the surface cook, but not to the point of crusting. I do the same for sunny side up. ;j I've had a perfect French rolled omelet, and even made one. It was just eggs, as you said. Nothing craveable there. Somewhere, I have a flip pan for stuffed omelets, but getting those just right is a huge bother, and I'm just not interested enough to learn the tricks.

My issue with omelets (eating, not cooking) is that they often get a tinge of brown on the bottom. I’m not talking burned, just a tiny bit of brown. That little bit of brown, to me, changes the aroma of the eggs from eggy to what I call ”wet dog.” DH loved to make omelets, but they were always browned. I simply cannot abide the smell. I’m not overly sensitive to food smells or textures, but there are a few things that I just can’t handle. Eggs that have begun to brown fits squarely in that category.

Whether or not I break the eggs directly into the skillet is a function of who I’m feeding. Just me…they go directly into the pan. If I have guests, the eggs are cracked into a bowl, thoroughly beaten and then scrambled.

Eating eggs for breakfast has only been part of my diet since adulthood I would not touch them as a child. I ate eggs, but never for breakfast. For breakfast, my mother made me a cheeseburger every morning. I would have gladly eaten cereal, but Mother insisted on a hot breakfast. I’m sure there was a bit of spite in my request for a cheeseburger.

LOL! i would have loved cheeseburgers. We had to make our own breakfasts, so the only hot things were oatmeal or toast. I often ate cold chicken, though.

We're the opposite on eggs. I want my scrambled with no brown, but if it's just me on an omelette, I often cook it in browned butter. “Proper” omelets should have not a speck of brown of any kind. I think your ”wet dog” must be from some egg reaction to overcooking, though, because browned butter is nutty. I've eaten my share of overdone eggs in my life, so I get what you mean. It doesn't turn me off the same way, to inedibility, but I get it.

In a Nero Wolfe novel, there was an appendix about perfect scrambled eggs, which said to put them on, just poured in a pool in the pan, on ultra low, and go just ”worry” the edges as they cooked. I think it was supposed to take half an hour, or something. Um. No. I suppose if someone wanted to set me a beautiful table, with lace edged white cloth and napkin, dainty china and pink roses, with a purple juices cocktail (just juices, no booze) and perfectly toasted toast, I might like to be presented with such perfectly scrambled eggs, but I'm sure not the one making them! I like mine wet and with white bits, anyway.

IMPO, processed American slices are perfect for a number of things with eggs - like a fried egg sandwich, for instance. I also prefer it on my taco salad - it is creamier and not overly tangy.

And one of my fave things is fried eggs with crispy browned edges because my dad used to make us fried eggs in browned butter as a treat.

Perhaps using something other than butter makes that browning taste weird? I use only butter and the slight browning on an omelet is very tasty to me.

Anylou and Carol, you're inspired me, beyond eggs. I do occasionally put American cheese in an omelette for convenience, though I prefer sharp cheddar--American on a burger, cheddar in an omelette. So reading your posts put me in mind of American cheese. I had a serving of octopus salad that wanted using, but it gets a little rubbery leftover--I think it "cooks" some more in the vinegar. It never occurred to me to either heat octopus salad or to serve it with cheese, but being inspired, I spread it on a slice of soft seven grain bread with a bit of sriracha, added some ginger sauerkraut, and a slice of deli style American cheese. Brief zap to melt. The heat improved the texture of the octopus (surprise!) and it was delightful with the crunch of the cabbage and the softness of the bread and melty cheese, bottom and top. Totally weird, but really really good!

I haven't made omelets for years, but when I did it was usually mushroom or mushroom and spinach and my fave cheese (food product) was Velveeta, lol! I grew up eating Velveeta, as well as real cheese of many kinds, but I still sometimes really want a Velveeta grilled cheese sandwich!

@islay corbel Yes, technically, it is an island, or rather a tidal island. For the others reading, at the high tides it becomes an island once more. The rest of the time, it is fully connected to the mainland by great swaths of exposed sand.. I understand they've been working for ten years to restore this, as silt and sand action threatened to make it no longer an island. I too went in the off-season, and still there were tons of tourists.

Eggs, onions and cream cheese… introduced to me by my wonderful Jewish friends…