This is one of my new favorite meals - it's great for any meal and the added crunch is delicious. If you don't know what an inside out or reverse omelet is, you cook cheese on the outside, creating a cheese crust around your omelet. Then you fill it with a little more cheese and whatever other goodies your heart desires. I outline the base recipe below, feel free to get creative and use this as a chance to clear out some leftovers in the fridge! (Another great fridge cleaner recipe I love is my fritatta )
I leave fillings up to you on this one but here are some of my favorite combos:
pepper jack on the outside, cream cheese inside, top with green sriracha for a jalapeño popper style omelet
mozzarella on the outside, ricotta, mozzarella and roasted broccoli on the inside - tastes like a calzone or white pizza
cheddar on the outside, bacon, spinach, tomato and Monterrey jack on the inside - top with avocado
1/4 cup grated hard cheese - my favorites are cheddar, pepper or Monterrey jack, mozzarella
1 tablespoon heavy cream
salt and pepper to taste
Your choice of filling (see suggestions above or come up with your own!)
Whisk together your eggs, cream, salt and pepper.
Spray a nonstick skillet with avocado or coconut oil and heat over medium/medium low heat (we all have different stoves, you are going to want it hot enough to melt the cheese without burning)
Sprinkle the grated cheese evenly over the center of the skillet. Let it melt and start to bubble (if this happens very quickly, turn the heat down!)
Once the cheese is bubbling gently, pour the egg mixture over the cheese and slightly reduce the heat. Cover with a lid and cook for 2-3 minutes (stoves vary, if it's cooking very quickly adjust your heat!), add the toppings to one half of the omelet, cover and cook for an additional 3-5 minutes (again stoves vary! you want to let the egg cook)
When the egg looks done and no longer gooey (no other technical term I can think of here lol), gently fold the omelet in half, slide off the skillet and ENJOY!