Cheese Omelette
A cheese omelette is a quick and timeless breakfast, with soft folded eggs hiding a molten, gooey center of melted cheese. When cooked gently it stays tender and creamy rather than dry, making it a comforting dish any time of day. Serve it hot with toast and a sprinkle of fresh herbs for a simple but luxurious meal for one.
- ⏱ 5 min
- 📊 easy
- 🍽 For One
Ingredients
- 3 eggs
- 50 g cheese, grated
- 1 tbsp butter
- to taste salt
- to garnish chives
Instructions
- Crack 3 eggs into a bowl, add a pinch of salt and pepper, and whisk vigorously for about 30 seconds until the yolks and whites are fully blended and slightly frothy.
- Heat a nonstick pan over medium low heat and add 1 tablespoon of butter, swirling until it melts and coats the surface without browning.
- Pour in the eggs and let them sit undisturbed for a few seconds, then use a spatula to gently push the set edges toward the center while tilting the pan to let the raw egg flow underneath.
- When the eggs are mostly set but the top still looks slightly moist, sprinkle a generous handful of grated cheese over one half.
- Fold the empty half over the cheese and let it sit for another 20 to 30 seconds so the cheese melts into a gooey center.
- Slide the omelette onto a plate and serve immediately while it is hot and the cheese is still molten.
💡 Chef's tip
Cook the omelette over low to medium heat and pull it off the pan while the surface still looks just slightly wet, because the residual heat finishes cooking the eggs and keeps them soft instead of rubbery.
Cooking over medium-low and pulling the set edges toward the center while tilting the pan gives a tender, custardy omelette instead of a browned, rubbery one.
Nutrition (per serving)
- Calories: 360 kcal
- Protein: 24 g
- Carbs: 2 g
- Fat: 28 g
