Cheddar Cheese Omelet Recipe
Make Cheddar Cheese Omelet Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Omelet base
Filling
Finishing (optional)
Method
Omelet base
Beat eggs
Crack 3 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is uniform, slightly frothy, and pale yellow (about 20–30 seconds).
Preheat pan
Place a 8–10 inch nonstick skillet over medium-low heat. Let it warm for 1–2 minutes; the surface should be hot but not smoking.
Cooking
Melt butter
Add 1 tablespoon unsalted butter to the warm skillet. Swirl the pan so the butter coats the entire cooking surface and melts without browning (about 20–30 seconds).
Cook eggs
Pour the beaten egg mixture into the skillet. Let it sit undisturbed for about 10–15 seconds until the edges begin to set. Using a silicone spatula, gently lift the set edges and tilt the pan so uncooked egg flows beneath. Continue this gentle lifting and tilting every 10–15 seconds for about 1–2 minutes, until the top is mostly set but still slightly glossy and moist.
Add cheese
Sprinkle 3 tablespoons grated sharp cheddar evenly over one half of the omelet. If using, add 1 tablespoon thinly sliced fresh chives over the cheese.
Fold and finish
Using the spatula, carefully fold the empty half of the omelet over the cheese-covered half to form a semicircle. Let cook for 20–30 seconds more to allow cheese to melt. If you prefer the interior fully set, cook another 30–60 seconds on low heat. Avoid overcooking so the omelet stays tender.