Omelette lovers, this one’s for you. A perfectly cooked egg and cheese omelette is warm, melty, and ready in under 10 minutes, ideal for busy mornings or lazy brunches at home. It’s simple, satisfying, and endlessly customizable. If you love easy, flavor-packed breakfasts, don’t miss our Breakfast BLT, another quick and hearty option!
How to Make an Omelette
Mastering the art of a classic omelette is easier than you think. This method creates a soft, fluffy texture with just the right amount of golden edges and melty cheese.
- Whisk the eggs: In a medium bowl, crack two large eggs. Add milk, salt, and pepper. Whisk until fully combined and slightly frothy.
- Heat the skillet: Place an 8-inch nonstick skillet over medium-low heat. Melt the butter, swirling the pan to coat the surface. It should bubble gently without browning.
- Cook the eggs: Pour in the egg mixture. Let it sit undisturbed for about 30 seconds, until the edges begin to set. Use a rubber spatula to gently stir the eggs in a circular motion, pulling from the edges toward the center. Tilt the pan so uncooked egg can flow outward. Continue for 30 seconds to 1 minute until mostly set with a slightly glossy top.
- Add the cheese: Smooth the surface of the eggs and sprinkle cheese evenly over one half.
- Fold and finish: Carefully fold the omelette in half over the cheese side. Let it cook for another 10–15 seconds to finish setting and melt the cheese.
- Serve: Slide the omelette onto a plate and enjoy immediately while hot and melty.
Customizing Your Omelette
Once you’ve got the basics down, you can make an omelette that fits any mood or ingredients on hand. Add as much or as little as you like, but try to keep the filling to about 1/2 cup so that you don’t overflow. Here are some tasty ways to switch things up:
Cheese Options РTry Swiss, mozzarella, Gruy̬re, Monterey Jack, or crumbled goat cheese.
Protein Boosts – Add chopped bacon, ham, breakfast sausage, or smoked salmon.
Veggie Favorites РSaut̩ed mushrooms, onions, bell peppers, spinach, tomatoes, or zucchini.
Fresh Finishes – Toss in chopped parsley, chives, basil, or top with avocado slices or a spoonful of pesto after folding.
Tips and Tricks
- Use room temperature eggs for better texture and even cooking.
- Keep the heat low, cooking slowly over medium-low prevents browning and keeps the omelette soft and tender.
- Cooking for a crowd? Keep finished omelettes warm in a 200°F oven while you prep more.
Storing and Reheating
Omelettes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in the microwave in short bursts until warmed through.
Whether it’s a quick weekday breakfast or a relaxed weekend brunch, a classic omelette is always a good idea. Stick with the simple egg and cheese version or get creative with your favorite add-ins—it’s a reliable recipe you’ll turn to again and again.
Omelette
Ingredients
- 2 large eggs, room temperature
- 1 tablespoon whole milk
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1/3 cup mild cheddar cheese, shredded
- chives, for garnish
Instructions
- In a medium bowl, crack in the eggs. Add the milk, kosher salt, and black pepper. Whisk together with a fork or small whisk until the mixture is smooth, the yolks and whites are fully combined, and slightly frothy on top.
- Place an 8-inch nonstick skillet over medium-low heat. Add the butter to the skillet and let it melt, tilting the pan to coat the bottom evenly. The butter should bubble gently but not brown; if it sizzles too much, reduce the heat slightly.
- Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds, just until the edges begin to set. Using a rubber spatula, gently stir the eggs in a circular motion, pulling the edges toward the center and tilting the pan to let the uncooked egg flow to the edges. Do this for about 30 seconds to 1 minute until the bottom is mostly set and the top is still just a bit glossy.
- Once the eggs are mostly set, use the spatula to gently smooth the surface. Sprinkle the shredded cheese evenly over one half of the omelette.
- Let the omelette cook for another 15 to 30 seconds, just until the cheese begins to melt and the top looks barely set.
- Use the spatula to gently fold the omelette in half over the cheese side. Let it sit for another 10 to 15 seconds to help the cheese melt fully.
- Slide the omelette onto a plate, garnish with fresh chives, and serve hot.
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