Cheese Omelette Recipe

Beat eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy (about 30–45 seconds).

Preheat pan

Place a nonstick or well-seasoned 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling the pan so the butter coats the surface. The butter should foam but not brown—adjust heat to keep it pale and foamy.

Cook eggs

Pour the beaten eggs into the skillet. Let them sit undisturbed for about 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push the cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this process until the top is mostly set but still slightly glossy (about 1–2 minutes total).

Add cheese

Evenly sprinkle the shredded cheeses (total about 3 ounces: roughly 1 oz Monterey Jack, 1 oz sharp cheddar, 1 oz additional Monterey or mixed) over one half of the omelette while the surface is still slightly moist so the cheese will melt. Allow it to melt for 20–30 seconds. If needed, reduce heat to low and cover the pan briefly (10–15 seconds) to encourage melting without overcooking the eggs.

Fold and finish

Using the spatula, gently fold the empty half of the omelette over the cheese-filled half to form a semicircle. Let it cook an additional 15–30 seconds to set the fold and ensure the cheese is melted through. Remove the pan from the heat.

Slide the omelette onto a warm plate. Sprinkle chopped fresh chives or parsley over the top and add a few drops of hot sauce if desired. Serve immediately.