American Cheddar Omelet Recipe

Beat eggs

Crack the 3 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy (about 20–30 seconds). This adds air for a tender omelet.

Preheat pan

Place a 8–10 inch nonstick or well-seasoned skillet over medium-low heat and let it warm for 1–2 minutes. The pan should be hot enough that a drop of water sizzles gently but does not immediately evaporate.

Melt butter

Add 1 tablespoon unsalted butter to the preheated pan. Swirl to coat the bottom. Let the butter foam but not brown; if it browns, reduce heat slightly.

Cook eggs

Pour the whisked eggs into the pan and let them sit undisturbed for about 10–15 seconds until the edges begin to set. Using a heatproof rubber spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this gentle motion for about 30–45 seconds until the eggs are mostly set but still slightly glossy on top (slightly undercooked).

Add cheese and parsley

Sprinkle the 3 tablespoons grated sharp cheddar evenly over one half of the omelet. Scatter 1 tablespoon finely chopped fresh parsley over the cheese.

Fold omelet

Using the spatula, loosen the omelet from the pan edges. Fold the omelet in half over the filling by tipping the pan slightly and using the spatula to lift and fold the opposite edge onto the cheese-filled side. Let cook for another 20–30 seconds to melt the cheese inside but keep the interior soft.

Slide and rest

Carefully slide the omelet onto a warm plate, seam side down. Let it rest for 30 seconds to 1 minute so the cheese finishes melting and the eggs settle.

Garnish (optional)

Top with extra parsley sprigs and an additional tablespoon of grated cheddar if desired.