Cheese Omelette
A two-egg folded omelette with shredded cheese — the perfect 5-minute breakfast. The French technique (low heat, gentle motion, fold and serve) gives you a tender custard-like omelette rather than a brown rubbery disappointment.
Prep Time
17 min
Cook Time
30 min
Servings
6
Calories
272 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Eggs3
- Cheese1 ½ cup
- Butter½ cup
- Salt1 ½ tsp
- Black Pepper¾ tsp
- Milk1 ½ cup
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Eggs3
- Cheese1.5 cup
- Butter0.5 cup
- Salt1.5 tsp
- Black Pepper0.75 tsp
- Milk1.5 cup
Instructions
- 1
Whisk 2 eggs vigorously with 1 tablespoon of water, ¼ teaspoon salt, and a pinch of black pepper until fully blended — no visible streaks of yolk and white.
- 2
Heat a small non-stick skillet (8 inches is the right size for 2 eggs) over medium-low heat. Add 1 tablespoon of butter and let it foam without browning.
- 3
Pour in the whisked eggs. Use a silicone spatula to push the cooked edges toward the center, tilting the pan to let uncooked egg flow into the empty space.
- 4
Continue this gentle push-and-tilt motion for 60-90 seconds. The omelette is ready when most of the egg is set but the top is still slightly wet and glossy.
- 5
Sprinkle ⅓ cup of shredded cheese (sharp cheddar, gruyere, or mozzarella) across one half of the omelette.
- 6
Use the spatula to fold the empty half over the cheese half. Slide onto a warm plate — the residual heat finishes setting the egg and melting the cheese. Sprinkle with chopped chives and serve immediately.
Watch how to make Cheese Omelette
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💡 Expert Tips
- 1.Low heat is non-negotiable. High heat browns the eggs and makes them rubbery. The French style is gentle warmth.
- 2.8-inch pan for 2 eggs. The right pan size gives the right thickness. Larger pan = thin sad omelette.
- 3.Pull while still slightly wet on top. The omelette finishes cooking from residual heat after folding. Fully cooked in the pan = dry by the time it's on the plate.
- 4.Water, not milk. Water creates steam pockets that puff the omelette. Milk weighs it down.
🔬 Why It Works
The French omelette technique creates a tender, custard-like result through gentle heat and constant motion. The push-and-tilt method with a silicone spatula creates the soft folded interior that distinguishes a real omelette from scrambled eggs in a pan. The slight under-cooking is essential — the omelette finishes from residual heat as you plate, ending up perfectly set without being dry. Cheese added at the end melts from the warm egg without overcooking.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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