Fluffy Cheese Omelet (Print Version)

A fluffy omelet filled with melted cheese and optional veggies or ham for added flavor.

# What You Need:

→ 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)

# Directions:

01 - Crack the eggs into a mixing bowl and add milk or cream, salt, and pepper. Whisk thoroughly until the mixture is uniform and slightly frothy.
02 - Place the unsalted butter in a nonstick skillet over medium heat. Heat until melted and bubbling lightly without browning.
03 - Pour the egg mixture into the skillet, tilting to ensure even coverage. Allow to cook undisturbed for 1 minute until the edges begin to set.
04 - Evenly sprinkle grated cheese over the eggs. Add optional fillings such as diced ham and vegetables as preferred.
05 - Using a spatula, gently lift the edges to allow uncooked egg to flow underneath. Cook for an additional 1 to 2 minutes until almost set but still creamy on top.
06 - Fold the omelet in half and cook for 30 more seconds. Transfer to a plate and garnish with fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in 15 minutes, but tastes like you spent way more effort than you actually did.
  • The cheese melts into creamy pockets while the eggs stay fluffy, creating this texture contrast that's honestly addictive.
  • Endlessly customizable—throw in whatever you have in your fridge and it'll taste intentional.
02 -
  • The biggest mistake is cooking on too high heat or waiting for the omelet to be completely set before folding—you'll end up with something rubbery instead of tender and creamy.
  • Your omelet will keep cooking after you slide it onto the plate, so pull it off the heat when it still looks slightly underdone on top.
03 -
  • Crack your eggs into a separate bowl before adding them to the skillet—this lets you fish out any shell fragments and gives you a moment to make sure everything is ready to go.
  • If your omelet tears or doesn't fold perfectly, it still tastes delicious scrambled on the plate with the cheese and fillings mixed in.
Return