Fluffy Cheese Omelet (Printer-friendly)

Light and fluffy eggs combined with melted cheese and optional veggies or ham for flavor.

# 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 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 Steps:

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

# Expert Suggestions:

01 -
  • Ready in 15 minutes flat, which means you can make this without any real planning.
  • It's basically a blank canvas—keep it simple with just cheese, or pile in whatever you have in the fridge.
  • Somehow feels fancy enough to serve to someone else, but easy enough that you won't stress about it.
02 -
  • The secret to a tender omelet is stopping before you think it's done—creamy top surface is the goal, not a fully set, rubbery egg.
  • Medium heat is non-negotiable; if your pan is too hot, the outside sets while the inside's still raw, and you'll end up frustrated.
  • Fresh cheese tastes dramatically better than the pre-shredded stuff dusted with anti-caking powder, and it melts more evenly.
03 -
  • Use a nonstick pan and keep your heat at medium—this is where most omelet disasters start, with heat that's either too high or a pan that fights you.
  • If you want an extra-fluffy omelet, whisk the eggs for a full minute or add an extra splash of milk to build more air into the mixture.
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