Delicious Cheese Omelet Recipe
The Cheese Omelet is a quick and easy breakfast classic. Whisk eggs with milk, salt, and pepper, cook in butter, add cheese, fold, and serve. Customize with your favorite toppings like ham, bacon, veggies, and herbs. Perfect for any time of day, it's a simple, satisfying meal.
Ingredients
- 2 2 Large Eggs
- 1 tbsp Milk (Optional)
- 1/4 tsp Salt
- 1/4 teaspoon freshly ground black pepper
- 2 tsp butter
- 1/2 cup cup shredded cheese (cheddar, mozzarella, or a blend)
Instructions
- Whisk the eggs: In a medium bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined and frothy.
- Heat the pan: Melt the butter in a non-stick pan over medium heat. Swirl the pan to coat the bottom evenly.
- Pour in the eggs: Pour the egg mixture into the pan. Tilt the pan to spread the eggs into a thin, even layer.
- Cook the omelet: Let the omelet cook undisturbed for about 1 minute, or until the edges begin to set.
- Add the cheese: Sprinkle the shredded cheese over one half of the omelet.
- Fold the omelet: Using a spatula, gently fold the unfilled side of the omelet over the cheese. Cook for another 1-2 minutes, or until the cheese is melted and the omelet is cooked through.
- Serve: Slide the omelet onto a plate and serve immediately. Enjoy!
- Whisk the eggs: In a medium bowl, crack the eggs and whisk them together until the yolks and whites are well combined. Add the milk (if using), salt, and pepper and continue whisking until the mixture is frothy and well combined.
- Heat the pan: Place a non-stick pan over medium heat and let it heat up for a few minutes. Add the butter and let it melt, swirling the pan to evenly coat the bottom.
- Pour in the eggs: Once the butter is melted and hot, carefully pour the egg mixture into the pan. Tilt the pan gently to spread the eggs into a thin, even layer, covering the entire bottom of the pan.
- Cook the omelet: Let the omelet cook undisturbed for about 1 minute, or until the edges begin to set and the bottom is starting to turn golden brown.
- Add the cheese: While the omelet is cooking, sprinkle the shredded cheese over one half of the omelet, leaving the other half plain.
- Fold the omelet: Using a spatula, gently lift the unfilled side of the omelet and fold it over the cheese-filled side. Press down gently to seal the omelet and continue cooking for another 1-2 minutes, or until the cheese is melted and the omelet is cooked through.
- Serve: Once the omelet is cooked, slide it onto a plate and serve immediately. Garnish with additional toppings of your choice, such as chopped herbs, salsa, or hot sauce. Enjoy your delicious omelet!
Notes
Notes
- Divide the yokes from the whites and whisk the whites till they're nice and fluffy: This gives your omelet that light and fluffy texture. So, in a separate bowl, get your clean, dry whisk and whip those whites till they form stiff peaks. And when I say stiff, I mean it. Imagine when you lift the whisk, the peaks should stand tall and proud, not falling flat.
- Now, be gentle when you mix the whipped whites and the beaten yolks: You don't want to let all that air you just incorporated escape. So, take your spatula, and gently fold the whites into the yolks. Do it in a circular motion until they're nicely blended.
- Get creative with what you put inside! Add your fav veggies, cooked meats, or herbs. This is where you can let your taste buds guide you. Some popular choices are chopped onions, peppers, tomatoes, mushrooms, spinach, kale, bacon, sausage, ham, chicken, steak, parsley, cilantro, basil, thyme, and rosemary.
- As for the cheese, it's up to you, cheese lover: If you can't get enough of it, go ahead and add more. Not a big fan? Less is more. Or hey, if you're feeling adventurous, leave it out altogether.
- No milk? No problem: Use water instead. The milk adds moisture and tenderness, but water works just fine if you're out of milk.
- If it's browning too fast, turn down the heat: You don't want it to burn, so keep the heat low and steady.