Cheese Omelette Recipe

Crack the egg into a small bowl. Add the milk, a pinch of salt and a pinch of black pepper.

Whisk briskly until the mixture is uniformly pale yellow and slightly frothy, about 20–30 seconds.

Heat pan

Place a nonstick skillet (6–8 inches) over medium-low heat. Add the butter and let it melt, swirling the pan to coat the surface. Heat until the butter foams but does not brown, about 30–45 seconds.

Cook eggs

Pour the whisked egg into the center of the pan. Let it sit undisturbed for 10–15 seconds until the edges begin to set.

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat this movement around the pan for about 45–60 seconds, until the top is mostly set but still slightly moist.

Add cheese & fold

Sprinkle the shredded cheddar evenly over one half of the omelette. Allow the cheese to melt for 15–20 seconds. Using the spatula, fold the other half of the omelette over the cheese to form a semi-circle. Cook for another 10–15 seconds to let cheese finish melting and the inside reach a soft set (do not overcook).

Slide the omelette onto a plate, season with an extra tiny pinch of salt and pepper if desired, and sprinkle optional chopped chives on top.