Cheese Omelet Recipe

Measure and grate

Measure and shred the cheese so it is ready. Finely chop the chives or parsley for garnish.

Crack the eggs into a medium bowl. Add the milk, salt, and pepper.

Whisk the eggs vigorously until the yolks and whites are fully combined and the mixture is slightly frothy, about 20–30 seconds.

Heat an 8- or 10-inch nonstick skillet over medium-low to medium heat until warm, about 1–2 minutes. Add the butter and let it melt, swirling the pan to coat the surface. The butter should foam but not brown.

Pour the beaten egg mixture into the skillet. Let it sit undisturbed for 10–15 seconds to begin setting at the edges.

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat around the pan until the top is mostly set but still slightly moist (soft custard texture), about 1–2 minutes total.

Sprinkle the shredded cheddar (and optional additional cheese) evenly over one half of the omelet.

Tilt the pan and use the spatula to fold the empty half of the omelet over the cheese, forming a semicircle. Cook another 15–30 seconds to melt the cheese inside but avoid overcooking—the interior should remain tender.

Slide the omelet carefully onto a warm plate, seam side down.

Dot the omelet with the remaining small piece of butter if desired for shine and richness.

Sprinkle chopped chives or parsley over the top. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Serve immediately while warm. Optionally pair with toast or salad.