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Apr 15, 2013 06:25 PM

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 :)