Fluffy Cheese Omelet (Print version)

A classic fluffy omelet with melted cheese and optional fresh vegetables or ham for extra taste.

# Required ingredients:

→ Eggs and Dairy

01 - 4 large eggs
02 - 2 tablespoons milk or cream
03 - 1 tablespoon unsalted butter
04 - 3 ounces grated cheese (Gruyère, Cheddar, or Emmental)

→ Optional Fillings

05 - 1.75 ounces cooked ham, diced (omit for vegetarian)
06 - 1.5 ounces diced bell pepper
07 - 1 ounce chopped fresh spinach
08 - 0.7 ounces sliced mushrooms

→ Seasonings

09 - Salt, to taste
10 - Black pepper, to taste
11 - Fresh herbs (chives or parsley), finely chopped (optional)

# How to make it:

01 - Crack eggs into a bowl, add milk or cream, salt, and pepper. Whisk until fully blended and slightly frothy.
02 - Melt butter in a nonstick skillet over medium heat until bubbling but not browned.
03 - Pour egg mixture into skillet and tilt to spread evenly. Cook undisturbed for 1 minute until edges begin to set.
04 - Sprinkle grated cheese evenly over eggs. Add desired optional fillings such as ham and vegetables.
05 - Gently lift edges with spatula to allow uncooked egg to flow underneath. Cook 1 to 2 minutes until nearly set but slightly creamy on top.
06 - Fold omelet in half and cook for an additional 30 seconds. Slide onto plate and garnish with fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 15 minutes flat—faster than waiting in line for coffee.
  • Omelets are endlessly forgiving; any cheese or vegetable works beautifully.
  • That creamy center folded in half feels like a small daily luxury.
02 -
  • The moment you think it's done, it probably isn't quite there yet—that barely creamy top is the target, not fully set.
  • If you overcook it, the omelet becomes rubbery and splits when you fold; learning that difference means tasting it a few times.
03 -
  • A nonstick skillet is non-negotiable for omelets; it's worth getting a good one if you plan to make them regularly.
  • Whisk your eggs right before cooking—the frothy texture will fade if you let them sit, and you lose some of that tenderness.
Return