Omelet with Cheese (Printable)

Fluffy folded eggs with melted cheese, ready in 15 minutes. Customize with ham or vegetables for a hearty breakfast.

# What You Need:

→ Eggs and Dairy

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

→ Optional Fillings

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

→ Seasonings

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

# Step-by-Step:

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. Swirl to coat bottom evenly.
03 - Pour egg mixture into skillet, tilting pan 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 slightly creamy on top.
06 - Fold omelet in half and cook 30 seconds more. Slide onto plate, garnish with fresh herbs if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Ready in fifteen minutes but tastes like weekend brunch from a cafe
  • The technique works perfectly every single time once you get the hang of it
02 -
  • Overcooking ruins omelets, so pull the pan off the heat while the center still looks slightly wet and glossy
  • A truly nonstick skillet makes all the difference between success and frustration
03 -
  • Whisking the eggs until they are frothy incorporates air for a lighter texture
  • Adding a splash more milk makes the omelet extra fluffy if that is your preference
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