Cheese Omelette Recipe

Grate and measure

Grate the cheddar and measure the parmesan if using. Set cheeses to the side. Chop chives or parsley for garnish if using.

Beat eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is uniform in color and slightly frothy (about 20-30 seconds). This aerates the eggs for a tender omelette.

Preheat pan

Place a nonstick or well-seasoned 8-10 inch skillet over medium-low heat. Add 1 teaspoon neutral oil if using, then add 1 tablespoon unsalted butter. Let the butter melt and foam but not brown (about 30-45 seconds). Swirl to coat the pan evenly.

Add eggs

Pour the beaten eggs into the pan. Let them sit undisturbed for 10-15 seconds so the edges begin to set.

Scramble edges

Using a silicone or rubber spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat this motion every 10-15 seconds for about 45-60 seconds until the eggs are mostly set but still slightly glossy on top.

Add cheese

Sprinkle the grated cheddar evenly over one half of the omelette. If using, add the tablespoon of grated parmesan on top of the cheddar. Let the cheese warm and begin to melt for 20-30 seconds.

Fold and finish

Using the spatula, carefully fold the side without cheese over the cheese-covered half to create a half-moon. Gently press for 5 seconds to help the fold hold. Continue cooking for 15-30 seconds more to let the center set but remain tender. Avoid overcooking; the interior should remain slightly creamy.

Slide and rest

Slide the omelette onto a warm plate. Let it rest for 30 seconds to finish setting and to allow the cheese to settle.

Garnish with chopped chives or parsley and an extra crack of black pepper if desired. Serve immediately with toast or a green salad.