Cheese Omelet (Printable version)

Fluffy eggs with melted cheese, ready in 15 minutes. Customize with vegetables or ham for extra flavor.

# What You Need:

→ Eggs and Dairy

01 - 4 large eggs
02 - 2 tablespoons milk or cream
03 - 1 tablespoon unsalted butter
04 - 3 ounces grated cheese (Gruyère, Cheddar, or Emmental)

→ Optional Fillings

05 - 1.75 ounces cooked ham, diced
06 - 1.5 ounces diced bell pepper
07 - 1 ounce chopped fresh spinach
08 - 0.7 ounces sliced mushrooms

→ Seasonings

09 - Salt, to taste
10 - Black pepper, to taste
11 - Fresh herbs (chives or parsley), finely chopped

# Directions:

01 - Crack eggs into mixing bowl. Add milk or cream, salt, and pepper. Whisk vigorously until fully combined and slightly frothy.
02 - Melt butter in nonstick skillet over medium heat until bubbling but not browned. Tilt pan to coat evenly.
03 - Pour egg mixture into skillet, tilting to spread evenly. Let cook undisturbed for 1 minute until edges begin to set.
04 - Sprinkle grated cheese evenly over eggs. Add desired optional fillings such as ham, bell pepper, spinach, or mushrooms.
05 - Gently lift edges with spatula, allowing uncooked egg to flow underneath. Cook 1–2 minutes until nearly set but still slightly creamy on top.
06 - Fold omelet in half and cook 30 seconds more. Slide onto plate and garnish with fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under ten minutes but tastes like something from a French bistro
  • The fillings are completely customizable based on what you have on hand
  • Nothing beats the satisfaction of folding that perfect golden envelope around melting cheese
02 -
  • Overbeating the eggs incorporates too much air and can make the omelet tough, so whisk just until combined
  • A properly preheated pan prevents sticking and helps the eggs set evenly without developing brown spots
  • Adding fillings too early prevents proper folding, so wait until the eggs are almost set before scattering them
03 -
  • Add a tiny pinch of baking powder to your eggs for extra fluffiness that holds up well with heavier fillings
  • Grate your own cheese instead of buying pre shredded varieties that contain anti caking agents
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