Cheese Omelet Recipe

Beat eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy (about 20–30 seconds).

Preheat pan

Heat a 8-10 inch nonstick skillet over medium-low to medium heat. Add 1 tablespoon unsalted butter and swirl to coat the pan as it melts. Do not let the butter brown.

Cook eggs

Pour the beaten eggs into the skillet. Let them sit undisturbed for about 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat until the top is mostly set but still slightly glossy (about 45–60 seconds).

Add cheese and finish

Sprinkle 3/4 cup shredded cheese evenly over one half of the omelet. Let it melt for 15–20 seconds. Use the spatula to fold the other half of the omelet over the cheese. Slide the omelet onto a plate, seam-side down. Keep warm while finishing sides if needed.

Prepare potatoes

If using fresh potatoes, rinse and shred one medium potato, then squeeze out excess moisture in a clean towel. If using thawed frozen hashbrowns, squeeze to remove excess water.

Cook hashbrowns

Heat a separate 10-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil or butter and spread to coat. Add the shredded potatoes and optional 2 tablespoons chopped onion in an even layer. Press down with a spatula. Let cook undisturbed for 3–4 minutes until golden and crisp on the bottom. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Flip or stir and cook another 3–4 minutes until crisp and cooked through. Transfer to a plate and keep warm.

Toast 2 slices of bread to your desired doneness in a toaster or under a broiler. Spread 1 tablespoon butter over the hot toast and serve alongside the omelet and hashbrowns.