Ale and Cheddar Omelet

Prep Time
Cook Time
Ready In

Recipe: #1239

October 24, 2011

"I found this in City Egg, Country Egg. Don't use a dark beer for this recipe; it will overpower the eggs."

Original recipe yields 1-2 serving


  • Serving Size: 1 (166.2 g)
  • Calories 337.4
  • Total Fat - 22.7 g
  • Saturated Fat - 10 g
  • Cholesterol - 520.1 mg
  • Sodium - 701.4 mg
  • Total Carbohydrate - 2.3 g
  • Dietary Fiber - 0 g
  • Sugars - 0.8 g
  • Protein - 29.3 g
  • Calcium - 440.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Bring ale to a boil in a nonstick pan over high heat, and cook until reduced by half, about 1 minute. Reduce heat to medium.

Step 2

Season eggs with a little salt and pour into the pan. Cook until bottom is slightly set, rotating pan to spread the eggs.

Step 3

Using a wooden spoon, bring the cooked egg to the center of the pan, letting the raw egg run underneath. Repeat until bottom layers are set and top is moist and creamy.

Step 4

Sprinkle with cheese and fold over.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

I have to admit when I poured the eggs into the remaining ale and watched it start to cook I said to myself - I don't think I'll be making this again. It just wasn't as pretty as my regular omelets BUT then I tasted it and I said Oh yes! I will be making this again. The ale gives it a lovely mellow flavour. Thanks Chocolatl for a tasty Sunday brunch

(8 Jul 2012)