Fluffy Cheese Omelet (Printable Version)

A fluffy omelet filled with melted cheese and optional savory extras for breakfast or brunch.

# Ingredient List:

→ 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 diced ham (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)

# Steps:

01 - Crack eggs into a bowl, add milk or cream, salt, and pepper. Whisk thoroughly until frothy.
02 - Melt butter over medium heat in a nonstick skillet until bubbling but not browned.
03 - Pour egg mixture into skillet, spreading evenly. Cook undisturbed 1 minute until edges begin to set.
04 - Sprinkle grated cheese and desired optional fillings evenly over eggs.
05 - Lift edges with spatula allowing uncooked egg to flow underneath. Cook 1–2 minutes until nearly set but still creamy on top.
06 - Fold omelet in half and cook 30 seconds more. Slide onto plate and garnish with fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It's faster than toast and somehow more satisfying than anything you'd grab on your way out the door.
  • Once you master the basic motion, you can improvise with whatever's in your fridge without a second thought.
  • That moment when it folds perfectly in half feels like a small kitchen victory every single time.
02 -
  • The omelet will keep cooking slightly after you take it off the heat, so pull it when it looks a touch underdone on top—it'll be perfect by the time you plate it.
  • If you're making two omelets, let your pan cool for thirty seconds between them; rushing this step means a stuck or unevenly cooked second round.
03 -
  • If your omelet tears or doesn't fold perfectly, it still tastes exactly the same—don't let imperfection stop you from making this again tomorrow.
  • Some people swear by adding a pinch of baking powder to the eggs for extra fluff, or even whipping the whites separately; if you want to experiment, start there.
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