Cheese Omelet Recipe

Beat eggs

Crack 3 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Using a fork or whisk, beat the eggs briskly until the whites and yolks are fully combined and the mixture is slightly frothy (about 20–30 seconds). Set aside.

Heat pan

Place a 8–10 inch nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (if using). Swirl the pan until the butter is melted and the foam subsides but is not brown. The pan should be hot enough that a drop of water sizzles gently, not violently.

Pour and set

Pour the beaten eggs into the warmed skillet. Immediately let them sit undisturbed for 10–15 seconds so the edges begin to set.

Stir and level

Using a silicone spatula, stir the eggs gently from the center toward the edges in a circular motion for about 10–15 seconds to create soft curds. Tilt the pan occasionally to allow uncooked egg to run to the edges. When the eggs are mostly set but still slightly glossy on top (about 45–60 seconds total), stop stirring.

Add cheese

Sprinkle 3 tablespoons shredded cheddar and 1 tablespoon shredded Gruyère (if using) evenly over one half of the omelet. Scatter 1 teaspoon chopped chives on top if desired.

Fold

Using the spatula, carefully lift the opposite half of the omelet and fold it over the cheese-filled side to create a semi-circle. Let cook undisturbed for 20–30 seconds more so the cheese begins to melt and the interior finishes setting but remains tender.

Finish

If using, add 1 teaspoon softened butter to the top of the folded omelet to melt and gloss the surface. Slide the omelet onto a warm plate, seam-side down.

Taste and adjust seasoning with up to 1/4 teaspoon additional salt, and serve with 1 teaspoon hot sauce or salsa on the side. Serve immediately while hot.