Cheese Omelette Recipe

Beat eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform, slightly frothy, and no streaks of white remain (about 30 seconds).

Heat an 8-10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until melted and the foam subsides but the butter hasn't browned (about 30–45 seconds). Tilt the pan so the butter coats the bottom evenly.

Pour the beaten egg mixture into the skillet. Let it sit undisturbed for about 10–15 seconds until edges just begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat this gentle folding and tilting process for 45–60 seconds until the eggs are mostly set but still slightly glossy on top.

Sprinkle the 3 tablespoons grated cheddar cheese evenly over one half of the omelette. Continue cooking 20–30 seconds so the cheese begins to melt but the eggs do not overcook.

Using the spatula, gently fold the omelette in half over the cheese. Press lightly to seal and cook for another 10–15 seconds to finish cooking through but remain tender.

Slide the omelette onto a warm plate, seam side down. If desired, dot with a small additional piece of butter on top to melt for shine.

Sprinkle 1 tablespoon chopped fresh chives over the omelette and add hot sauce to taste if desired. Serve immediately.