Cheese Omelette Half Order Recipe

Beat eggs

Crack 2 large eggs into a small bowl. Add 1 tablespoon whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is fully blended and slightly frothy, about 20–30 seconds.

Preheat pan

Place a nonstick skillet (8-inch recommended) 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.

Cook eggs

Pour the beaten egg mixture into the warmed skillet. Let it sit undisturbed for about 10–15 seconds until the edges begin to set. Using a heatproof spatula, gently stir the eggs in the center while tilting the pan to allow uncooked egg to flow underneath. Repeat for about 20–30 seconds until the top is still slightly runny but mostly set.

Add cheese

Sprinkle 1 ounce shredded cheddar evenly over one half of the omelette. If using, sprinkle 1/2 tablespoon grated Parmesan over the cheddar.

Fold omelette

Use the spatula to lift the other half of the omelette and fold it over the cheese, forming a semicircle. Press gently for 5 seconds to help the cheese melt and to shape the omelette.

Finish gently

Lower heat to low and let the folded omelette cook for another 20–30 seconds to allow cheese to fully melt and the center to finish cooking without over-browning. If you prefer a slightly runny center, remove sooner; for fully set, cook an additional 30 seconds.

Plate and garnish

Slide the omelette onto a plate. Dot the top with a small pat of the remaining butter if desired for shine (optional). Sprinkle 1 teaspoon thinly sliced fresh chives over the omelette if using. Serve immediately.