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Favorite cheese with eggs - omelets/scrambled?

I have recently developed a love for omelets although perhaps they are just convenient vehicles for gobs of cheese. Either way, I love a cheesy omelet. I have been exploring the range of Cheddars so far and don't have too much experience with cheese although that is rapidly changing as I discover it's wonderfulness and the fridge seems to accumulate more and more every week. I do like a flavorful cheese - my favorite currently are Cheddars in the 2 year age bracket. I think omelets are a great way to showcase cheese if you don't want to eat it plain or with crackers because they are simple and don't muddle the cheese flavor. So as I explore, I thought I'd ask do you have any favorite cheeses for omelets?

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  1. Emmentaler is very good, too.

        1. re: njmarshall55

          I have to say this is my favorite too. In fact, my once-a-month or so diner breakfast can only be at locations where I am sure they will not sully my omelet with natural cheese. Yellow, white, hoffman's super sharp, all fine, but it must be processed.

      1. Adding a little cream cheese, along with other cheeses, to scrambled eggs and omelets makes the egg very tender and adds a tang that highlights the other cheeses' flavors. As primary cheeses, I like cheddars, pepper jack and dill havarti.

        5 Replies
        1. re: ninrn

          Mmmmm...yes to cream cheese and the rest of these cheeses ..... and I really like fontina and eggs too.

          1. re: sedimental

            I've never had fontina, it's creamy and mild right?

              1. re: sedimental

                I love fontina in eggs but I would not necessarily characterize it as mild. It can get quite a funk to it.

                1. re: grayelf

                  Ive been eating a lot of fontina, it's a new favorite.

        2. fldhkybnva, as a side note, if you're interested in cheeses, see if you can get your hands on some BellaVitano/MontAmore (same cheese, just different end process: wheel vs. brick). This is my current favorite cheese BY FAR. It is a perfect blend between an aged cheddar and Parmigiano-Reggiano. It is out of this world as a stand-alone cheese or coupled with crackers. It is also a wonderful melting cheese so you can let your imagination run wild with it.

          It has won a gold medal and first place in two of the top cheese competitions in the world among other top awards and it earns every bit of them.


          Costco near me sells BellaVitano for a fraction of anywhere else I've found it at $7.59 per pound.

          10 Replies
          1. re: 1POINT21GW

            Excellent! Another favorite similar to cheddar is Dubliner which I think has some of the additional notes that you are speaking of. The Sartori Stravecchio Parmesan is also excellent FYI.

            1. re: fldhkybnva

              I've never had their Stravecchio Parmesan. Thanks for the tip.

              1. re: 1POINT21GW

                I actually bought it thinking it was just the regular Parmesan but then topped asparagus with it and it melted much differently so then went searching and I think it's in the same family but has a different, unique and wonderful flavor and melts with a less crumbly finish. I found it at my local Whole Foods.

            2. re: 1POINT21GW

              BellaVitano was set out at the Union Market in Manhattan this afternoon, and I became one of *those* people, the ones who park themselves in front of the samples and will. not. move. It wasn't $7.59/lb, but it was <$10, I think. It would make a great cheese omelet.

              1. re: small h

                I was so disappointed. I checked online at my local store and it said it was instock but then nowhere to be found in the store. I think they have it at Wegmans so I'll definitely be stopping there. However, I did find a new eggs cheese - Tillamook Vintage...never enough cheese!

                1. re: small h

                  Anything under $10 per pound is a good deal. Man, I love that cheese.

                  1. re: small h

                    One of the cheese stores I visit regularly touts Bellavitano as a cross between Parmesan and Cheddar. It tastes ok, but I don't pick up those vibes at all.

                    Getting back to the original question, I like Asiago in scrambled eggs or omelets.

                    1. re: DonShirer

                      Do you go for the mezzano or the aged stuff? I like the flavour of the latter but find it doesn't always melt super well. Also have to be careful to buy Italian asiago as the domestic version (comes in brown wax here in Vancouver) does not couper la moutarde.

                      1. re: grayelf

                        The store didn't list the age - it came prewrapped in plastic - so I assume it was the younger variety.

                        (and I don't put la moutarde in omelets - sorry, couldn't resist)

                        1. re: DonShirer

                          Perhaps la moutarde greens? Somebody stop me.

                2. Feta - crumbled into coarse pieces

                  Add the feta, some just sauteed baby spinach and salt and pepper to the eggs, and and that is our favourite omelette these days

                  1 Reply
                  1. re: CocoaChanel

                    I like feta, avocado, fresh spinach.
                    I think I'm gonna make an omelet for breakfast tomorrow :)

                  2. Sharp ish cheddar is my favorite cheese in scrambled eggs or omelets. A little grated Swiss in the omelet on top of the cheddar is nice, too.

                    1. Land o Lakes white American cheese.

                      I like sautéed mushrooms or broccoli and potato in my omelet. Leftover crab cake is good too. Cheese is mandatory though.

                      1. I almost always put cheese in my eggs, and after decades of experimenting, I always come back to extra-sharp cheddar. It doesn't need to be the most expensive cheese, either. If I have them, I add dill (fresh or otherwise) and sour cream, too. This has been my favorite way to eat eggs since 1977.

                        1 Reply
                        1. re: Jay F

                          Same here. I wouldn't make scrambled eggs without the cheesiness of sharp Cabot. For omelets I favor gouda or swiss, softened, sometimes topped with sour cream and cheap red lumpfish "caviar".

                        2. I really like extra sharp cheddar mixed in with Velveta it comes out tangy and gooey, sprinkle on some hot sauce also if you like.

                          1. A gentle sprinkle of crumbled roquefort or aged gouda is wonderful in a French omelet.

                            For an American omelet, I prefer a young cheddar or monterey jack.

                            14 Replies
                            1. re: INDIANRIVERFL

                              Ooh Monterey Jack, is there one that you recommend? I find it doesn't have much flavor for me.

                              1. re: fldhkybnva

                                Jack cheese has a very rich flavor and almost creamy texture.

                                1. re: melpy

                                  I think an American omelet is when the eggs are cooked through and browned on the outside a bit. A French omelet is left soft and custardy inside and is generally rolled, and it's not supposed to be browned outside at all.

                                  1. re: ninrn

                                    One of my impressions of the difference is that an American omelette is really large, and a French one is more petite.

                                    1. re: ninrn

                                      Thank you so much for your on spot clarification of the different omelets. And since the only monterey jacks are generic here, I enjoy them because they are subtle.

                                      1. re: INDIANRIVERFL

                                        Yea, all the ones I have tried are subtle so perhaps I can find a sharper one.

                                      2. re: ninrn

                                        An omelette is really not "custardy" when it's runny inside. It's not completely cooked.

                                      3. re: melpy

                                        I looked online and pictures for both omelettes were identical in some cases.

                                        I don't roll, I fold once but otherwise I think I eat a French omelette based on your descriptions.

                                        1. re: melpy

                                          I've noticed that too, -- that people just use any old pictures to illustrate these omelets.

                                          This is a classic French omelet picture-- no browning; rolled, not folded; usually stirred a bit throughout cooking; egg left soft to runny inside; and generally not too much filling: http://www.thebittenword.com/thebitte...

                                          This is a classic American omelet picture -- browned; generally folded, not rolled; once the egg starts setting, stirring usually stops; eggs are pretty much allowed to cook through; and the filled American omelets usually have more filling than the French version: http://www.foodnetwork.com/recipes/40...

                                              1. re: fldhkybnva

                                                Have to agree w/ fldhkybnva. I admire the technique and purity of the French one, but for actual eating, I like all the textures and big flavors of the American.

                                          1. re: melpy

                                            I think the American omelet is variable, but it isn't really like the French type, rolled, bavuese and custardy in the middle. There's the almost fritatta kind, pretty common, with fillings mixed into the eggs and then folded after it is cooked fairly firm. Usually some of the filling, and all of the cheese if any, is put in the folded middle. This kind is often very slightly browned. Also pretty common is an omelet made very thin and cooked very quickly on a flat griddle, with the filling piled in the middle and the large, very thin omelet folded over it like a crepe. This is my favorite kind, if done fast it still has a little of the baveuse, creamy quality. Home cooks sometimes do a whipped or puffy omelet, which is whipped eggwhite folded with the yolks stirred with milk, and cooked on the stovetop slowly, it's puffy like a souffle, and folded or served flat with garnishes in the middle. I don't think I have ever seen one in a restaurant, but you might in fancy ones. My grandmother and mother both cook omelets like this last one.

                                        2. Not a highly flavorful cheese, but I like goat cheese in an omelet.

                                          I also like grated parm.

                                          But I also eat Cabot's reduced fat white cheddar in them. All of these are good IMO.

                                          4 Replies
                                          1. re: sueatmo

                                            What do you think of the intensity of the Cabot reduced fat? I actually have some lying around but thought it might be really mild.

                                            1. re: fldhkybnva

                                              Cabot makes several cheeses. The white cheddar I am buying at Costco has a nice cheesy flavor. It isn't buttery. It tastes like cheddar to me. I like it for toasted cheese sandwiches, or for salad toppings. I also just like eating it!

                                              I have access to Tillamook cheeses in abundance here in the PNW, but I prefer Cabot's cheese in general.

                                            2. re: sueatmo

                                              Hey sue, are you talking about soft chevre? The reason I ask is that there are so many different kinds of goat cheese, including really hard ones. And if you don't like the flavour of goats milk they are all pretty striking (my SO doesn't, and can suss out the least goaty cheese that I try to sneak into things!).

                                              1. re: grayelf

                                                I use soft goat cheese- from aldi or Costco. I scramble it with fresh corn, tomato, scallions, and egg whites. My daughter gobbles it up

                                            3. Cheddar, mozz and/or yellow American.

                                              Cottage cheese is also really good beaten in with the eggs before cooking.

                                              1. Many years ago, I had a dinner party where I served osso bucco, which included the gremolata to sprinkle on top. I had extra gremolata that I put in the fridge. The next morning, I had to serve an unexpected guest (ahem) breakfast. I had camembert in the fridge and made my omelet with a nice slab of it inside and a sprinkle of the gremolata to garnish. I still love it.

                                                I also love a spinach omelet with feta and dill, and am happy to scrounge an omelet together with cream cheese if it's what I have. But, cheddar is my most usual cheese because it's what I usually have on hand.

                                                1. My favorite is actually Trader Joes pre-shredded gouda/swiss blend. You would never know it from eating a piece straight, but it is so good melted in eggs!

                                                    1. I have to add a combination a tried out yesterday - Fontina and Raclette, delicious!

                                                      1. I like cream cheese alone. Dots of it added to scrambled eggs cooked in butter. This was inspired by an amazing double boiler recipe for cream cheese eggs with chives in the Joy of Cooking.

                                                        1. I just made some with cottage cheese (to use it up). They were really good!

                                                          1. I generally do not like cheese scrambled into the scrambled eggs. This ruins their fluffy, curd-like quality and gives the eggs a rubbery consistency. (Okay, I'll admit it. Maybe I am just a bad cook.)

                                                            Adding the cheese to the scrambled eggs so that it sits on top and melts, however, I do like. (After cooking the scrambled eggs to near doneness, I generally cover the frying pan with a lid for a minute or less to melt the cheese.) I am a fan of extremely sharp cheddar cheese, but find that if I use it on scrambled eggs, it does not melt well enough. So I tend to go with a mass market cheddar, like Sargento's Extra Sharp cheddar.

                                                            I feel the same way about omelets. I like the cheese as a filling, but no incorporated into the egg of the omelet so that I can avoid the rubbery consistency.

                                                              1. I like gruyere in my omelets. Failing that, emmenthaler or even Jarlsberg. I've wondered, too, about the fondue-in-a-bag. We first tried this on a canoe trip (who says you have to rough it, even in the wilderness), and, having both leftover fondue and leftover bacon, did grilled cheese and bacon using the fondue mix on the last night or the trip. So scrumptious I now do it at home, using a baguette. So I wonder how it would go in an omelet?

                                                                1. A combo of muenster and pargagiano reggiano is nice.

                                                                  1. Over the weekend, I made a crustless quiche using spinach, mushrooms and a barrel-aged feta. It was quite tasty! Feta and eggs are a great combo.

                                                                    1. I think the moral of the story is that nearly every cheese goes well with eggs!

                                                                      1 Reply
                                                                      1. re: fara

                                                                        Indeed. Runny eggs serve a multitude of useful purposes, firm eggs need cheese help!