Description
This comforting Cheesy Omelette is quick to make, customizable, and perfect for a cozy breakfast.
Ingredients
- 3 large eggs
- 2 tablespoons milk or a plant-based alternative
- 1 tablespoon butter or a neutral oil
- 1/2 cup shredded cheese (cheddar, gruyère, or your favorite melting cheese)
- Salt and freshly ground black pepper, to taste
- Optional fillings: sautéed mushrooms, diced roasted butternut squash, baby spinach, caramelized onions
Instructions
- Prep your fillings first. If using vegetables like mushrooms or squash, sauté or roast them until tender and set aside.
- Whisk the eggs and milk in a bowl until slightly frothy. Season lightly with salt and pepper.
- Heat a nonstick skillet over medium-low heat and add the butter. Swirl the pan so the butter coats the surface.
- Pour the egg mixture into the pan. Let it sit for a few seconds, then gently pull the edges toward the center with a spatula to allow uncooked egg to flow underneath.
- When the surface is still slightly wet but mostly set (about 1–2 minutes), sprinkle the shredded cheese evenly over one half of the omelette.
- Add any prepped fillings on top of the cheese, then fold the other half over to cover. Cook another 30–60 seconds to let the cheese melt through.
- Slide the Cheesy Omelette onto a plate, garnish with fresh herbs if liked, and serve immediately.
Notes
For an extra creaminess, choose a good melting cheese. Keep fillings reasonably dry to prevent the eggs from setting.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American