This quick and delicious cheese omelette is simplicity at its best! Enjoy one for breakfast, lunch, or dinner.
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A cheese omelette is a timeless favorite. I love it for its flexibility, simplicity, and convenience. There is seldom a time I don’t have some eggs and cheese in the fridge. Voilà – dinner is served!
One of the greatest charms of a cheese omelette lies in its adaptability. You can keep it just as cheese or add whatever you like. Mix in ingredients like bell peppers, onions, or spinach. Or how about herbs like chives and parsley to enhance the flavor? My favorite though, will always be the simple cheese omelette. I like to use cheddar or mozzarella, as suggested in this recipe. However, Swiss, Gruyère, or goat cheese are also great options.
It’s funny at home how many of us might view the omelette as a last-minute, what’s-for-dinner option – yet at restaurants all across America, the simple cheese omelette is a must-have on the menu. The reason for this is that a cheese omelette is comforting. It takes us back to our childhood, happy memories, and just simple, quiet times at home.
Is This Cheese Omelette Healthy?
While not the healthiest choice, the eggs provide high-quality protein for muscle repair and growth, plus both the cheese and eggs combined are packed with nutrients like vitamins B12 and D, riboflavin, and selenium.
Plus, although this recipe calls for butter, you can easily replace that with olive oil. If you don’t consume eggs or cheese, consider using a plant-based egg mix instead and filling your omelette with veggies rather than cheese.
The trick to making the perfect omelette
I don’t know about you, but to me, the perfect omelette can’t be too brown. There should be a small amount of browning; however, too much browning completely changes the flavor of the omelette. The best way to avoid this is not to rush the omelette. Keep the heat at medium, and if it seems like the eggs are cooking too quickly, lower the flame. Take your time, and you will have a thoroughly cooked, lightly browned cheese omelette.
INGREDIENTS
- 1 large egg
- 1 teaspoon water
- 1 tablespoon shredded cheese (such as cheddar or mozzarella)
- 1 teaspoon unsalted butter
INSTRUCTIONS
Whisk
Beat egg and water.
Cook
Melt butter, add eggs, and cook until edges set.
Fold & Serve
Add cheese, fold omelette, and serve.
Devour!
FAQs & Tips
If you would like to save any leftover omelette, place it in a container with a lid and store it this way for up to three days. After that, the omelette’s texture will become rubbery. Don’t bother freezing an omelette, as it won’t reheat well after.
If your eggs aren’t fluffy, it may be in the whisking. When you whisk your eggs, you trap air in them, which leads to fluffy eggs. Whisk using a brisk motion and a little longer after the eggs look mixed to ensure they get enough air. Also, fresh eggs turn out fluffier than old ones. Check the date on the eggs before cooking them.
If you enjoy salt and pepper, by all means, add some to the omelette. However, add those seasonings after it has cooked. Adding salt too early to your eggs starts to break them down, and you can end up with watery eggs. Cook the omelette, then add seasoning when it’s done.
Serving Suggestions
When it comes to serving suggestions, the possibilities are endless. For a breakfast experience, you could enjoy your cheese omelette with toast, fresh fruit, and crispy hash browns. Add some crispy maple bacon or air fryer sausage on the side for an extra hearty breakfast.
Cheese omelettes are perfect for a quick dinner too, paired with a fresh side salad. It also works well as a side with your favorite vegetable soup, a cottage cheese sandwich or even a chicken pesto sandwich.
Cheese Omelette
Ingredients
- 1 large egg
- 1 teaspoon water
- 1 tablespoon shredded cheese such as cheddar or mozzarella
- 1 teaspoon unsalted butter
Instructions
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In a bowl, beat the egg with water until well mixed.
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Heat butter in a non-stick skillet over medium heat until melted and coat the bottom of the pan.
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Pour the egg mixture into the skillet, tilting to spread evenly. Cook without stirring until the edges begin to set.
-
Gently push cooked edges toward the center, tilting the pan to allow uncooked egg to flow into the empty space.
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When the eggs are set and the bottom is light golden, sprinkle cheese over one half of the omelette.
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Fold the omelette in half with a spatula and cook for another 30 seconds to melt the cheese.
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Slide the omelette onto a plate and serve immediately.
Nutrition
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