Cheese Omelet Recipe

Beat eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons of whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform, slightly frothy, and pale yellow (about 20–30 seconds). This incorporates a little air for a tender omelet.

Shred the cheddar-jack cheese if not pre-shredded. Measure about 3 tablespoons and set aside at room temperature so it melts quickly when added to the hot omelet.

Heat an 8-10 inch nonstick skillet over medium-low to medium heat. Add 1 teaspoon neutral oil if using (this raises the smoking point), then add 1 tablespoon unsalted butter. Swirl to coat the pan and let the butter foam but not brown (about 30–45 seconds).

Pour the beaten egg mixture into the center of the skillet. Let it sit undisturbed for 10–15 seconds so the edges begin to set.

Using a silicone or rubber spatula, gently pull the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this motion around the pan until the surface is mostly set but still moist and slightly glossy on top (about 45–60 seconds more).

Sprinkle the 3 tablespoons shredded cheddar-jack evenly over one half of the omelet. Allow cheese to sit for 10–20 seconds to begin melting.

Carefully fold the side without cheese over the cheese-topped half using the spatula, forming a semicircle. Let the omelet cook for another 15–30 seconds to fully melt the cheese and finish cooking the center. If you prefer the eggs more set, cover the pan briefly (10–20 seconds).

Slide the omelet onto a plate, seam side down. Garnish with 1 teaspoon chopped fresh chives or parsley, if using. Serve immediately.