Cheese Omelet Recipe
French · Main course · 5 min total
A classic French-style cheese omelet, fluffy and golden on the outside with a gooey, melted cheese center. Perfect for a quick breakfast or light lunch.
2
min prep
min prep
3
min cook
min cook
1
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 large eggs
- 1 tablespoon unsalted butter
- 1/4 cup shredded Gruyère or cheddar cheese
- Salt and freshly ground black pepper to taste
- 1 teaspoon fresh chives, chopped (optional)
Instructions
- Crack the eggs into a small bowl and beat with a fork until well combined and slightly frothy. Season with a pinch of salt and pepper.
- Place a non-stick 8-inch skillet over medium heat. Add the butter and swirl until melted and foamy, but not browned.
- Pour the beaten eggs into the skillet. Let them set for about 10 seconds, then use a rubber spatula to gently push the cooked edges toward the center, tilting the pan to allow uncooked egg to flow to the edges.
- When the eggs are mostly set but still slightly runny on top, sprinkle the cheese evenly over half of the omelet.
- Fold the other half over the cheese using the spatula. Cook for 30 seconds more, then slide onto a plate. Garnish with chives if desired.
Tips
- For a softer omelet, cook over slightly lower heat and remove from pan while still a bit moist.
- Use any cheese that melts well, such as mozzarella, Monterey Jack, or Swiss.
- Serve immediately for the best texture.
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