Omelet with Cheese (Printable)

Fluffy French-style omelet with melted cheese, ready in 15 minutes. Customize with vegetables or ham.

# What You’ll 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

# How-To:

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.
03 - Pour egg mixture into skillet, tilting pan to spread evenly. Cook undisturbed for 1 minute until edges begin to set.
04 - Sprinkle grated cheese evenly over eggs. Add desired optional fillings such as ham or vegetables.
05 - Gently lift edges with spatula, allowing uncooked egg to flow underneath. Cook 1-2 minutes until nearly set but slightly creamy on top.
06 - Fold omelet in half and cook 30 seconds more. Slide onto plate, garnish with fresh herbs if desired, and serve immediately.

# Expert Advice:

01 -
  • This comes together in fifteen minutes flat, perfect for those mornings when you want something special but do not want to wait
  • The technique is forgiving enough for beginners but impressive enough to serve to guests
02 -
  • Do not use high heat or the eggs will brown and become rubbery before the center cooks through
  • Resist the urge to overstuff the omelet or it will tear when you try to fold it
03 -
  • Have your serving plate ready before you start cooking since omelets wait for no one
  • A eight inch pan is ideal for two eggs, while a ten inch works better for three or four
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