Cheese Omlette Recipe
Cheddar cheese omelet. Served with choice of breakfast potatoes or hash browns and toast or fruit.
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Ingredients
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Omelet
Choice: Potatoes
Choice: Toast or Fruit
Method
Omelet
- 1
Prepare eggs
Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy; this yields a lighter omelet.
- 2
Heat pan
Place an 8-10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.
- 3
Cook eggs
Pour the beaten eggs into the pan. Let them sit undisturbed for about 20-30 seconds until the edges begin to set. Using a heatproof spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat for about 1-1.5 minutes until the top is mostly set but still slightly moist.
- 4
Add cheese and finish
Sprinkle 3/4 cup shredded cheddar evenly over one half of the omelet. If using, scatter 1 tablespoon minced chives over the cheese. Using the spatula, fold the empty half over the cheese to form a semicircle. Let cook 30-60 seconds more until cheese melts and the eggs are cooked through but still tender. Slide omelet onto a plate.
- 5
Season and serve
Taste and adjust seasoning with a small pinch of salt and a crack of black pepper if desired. Keep warm while preparing sides, then serve immediately.
Choice: Potatoes
- 6
Pan-fried breakfast potatoes
If using fresh breakfast potatoes: dice par-cooked or leftover roasted potatoes into 1/2-inch pieces. Heat 1 tablespoon olive oil in a separate skillet over medium-high heat until shimmering. Add 1/4 cup diced onion and 1/4 cup diced bell pepper (if using) and sauté 2 minutes until softened. Add 1 cup potatoes, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Press into a single layer and let cook undisturbed 3-4 minutes to brown, then stir and continue to cook another 3-4 minutes until crisp and heated through. Adjust seasoning.
- 7
Frozen hash browns
If using frozen hash browns: heat 1 tablespoon oil in a skillet over medium-high heat. Add 1 cup frozen hash browns in an even layer. Cook 4-6 minutes per side, pressing lightly, until golden brown and crisp. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.
Choice: Toast or Fruit
- 8
Toast
Toast 2 slices of bread to desired doneness in a toaster or under a broiler. Spread 1 teaspoon butter over hot toast so it melts. Serve alongside omelet.
- 9
Fresh fruit
If serving fruit, rinse and slice as needed to make 1 cup total of assorted fruit (berries, melon cubes, or sliced seasonal fruit). Arrange on a small plate and serve chilled or at room temperature.