Cheese Omelette

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Yes, a Cheese Omelette can feel like a pretty basic meal. But it's satisfying, filling, and a perfect dish for cooks to perfect their skills!

Prep Time1

Cook Time3

Total Time4

Course: Breakfast

Cuisine: American

Servings:

Calories: 387kcal

Author: Catherine McCord

Ingredients

2 eggs
2 teaspoon whole milk or water
3 tablespoon cheddar cheese, shredded (you can use other types of cheese)
2 teaspoon butter or oil
salt, to taste

Instructions

Whisk the egg, milk and salt in a bowl with a fork until thoroughly combined.
Melt butter in a 6 or 8-inch omelette pan over medium heat (approximately 30 seconds) making sure it coats the bottom of the pan. As soon as the butter stops bubbling (and before it starts to brown) slowly pour in the egg mixture.
Pour in the egg mixture tilting the pan to spread it evenly. Let the egg firm up a little, and after about ten-seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
Continue to cook for another minute or so until the egg mixture holds together. Do not let the underside of the eggs brown.
Sprinkle the top with the shredded cheese and with a spatula; gently fold the omelette in a half moon shape.
Continue to cook another 30 seconds or until the omelette is thoroughly cooked through.
Cool, cut into bite size pieces if servings to kids/toddlers and serve.

Notes

Don't be Afraid of Fat: You need plenty of butter to keep the egg from sticking to the pan! Don't get frustrated.
Don't Overcook: Add cheese and flip to seal shut before egg is completely dry on the surface so you don't overcook it.
Nonstick: Even with fat, you need a good quality nonstick skillet when cooking eggs.

Nutrition

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