Omelette
Learn how to make a soft, fluffy omelette with melty cheese in under 10 minutes, customizable, easy, and perfect for breakfast!
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.