A classic cheese omelette is just a gosh darn great way to start the day! Our cheese omelette recipe is super quick and easy to make calling for just 4 ingredients — eggs, butter, cheese,and salt.
Omelette and Cheese = a Match Made in Heaven!
This is our go-to omelette recipe and obviously, it includes cheese. How could it not?! What makes ours so special? The cook-method!
The secret is to pour your scrambled eggs into a butter-greased nonstick skillet and let a curd form for 10-15 seconds. Then using a spatula, carefully lift the edge of the omelette and push the large curds that begin to form towards the middle of the pan, allowing the raw egg to take its place and cook.
Cheese Omelette Ingredients
- Eggs: large eggs are the name of the game for this cheese omelette. If you go with smaller eggs you may need to adjust your ingredient proportions and cook time.
- Butter: not only does butter prevent the omelette from sticking, it adds delicious flavor. Don’t skip it!
- Cheddar cheese: we’re using a classic cheese in this omelette — shredded cheddar. Freshly shredded is always the best option!
- Salt: adding a little bit of salt to your eggs before cooking them adds the perfect amount of seasoning.
- Optional garnishes: minced chives and additional sprinkle of shredded cheese
Best cheese for omelettes
You can use any cheese that you would like. We love using cheddar cheese for this cheese omelette because it melts so well within the eggs, but truly any cheese will work. Here are a few more ideas:
- Mozzarella
- Cheddar Jack
- Mexican cheddar
- Colby Jack
Our #1 tip is to shred your cheese fresh, when possible! Pre-shredded cheese oftentimes has an additive, which makes the cheese last longer but is sort of powdery and not great for melting.
How to Make a Cheese Omelette
Make this cheese omelette like the kitchen royalty you are by following these simple, foolproof steps to omelette perfection:
Crack & Whisk Eggs
Crack the eggs into a medium-sized bowl. Whisk the eggs together until they’re combined. Then, add a pinch of salt to the eggs and whisk again.
here’s a tip
Why whisk your eggs before you put them in the pan? Whisking your eggs together before pouring into your skillet ensures the egg whites and yolks are perfectly combined before cooking at all.
Heat Skillet
Heat an 8-inch nonstick skillet over medium heat, and add butter. When the butter has melted, be sure it is spread evenly across the pan (this will help you ensure your eggs don’t stick to the pan!). Pour the eggs into the pan.
Pro Tip: Do not mix the eggs in the pan — allow a curd to form for 10-15 seconds. Then using a spatula, carefully lift the edge of the omelette and push the large curds that begin to form towards the middle of the pan, allowing the raw egg to take its place and cook.
Cheese Time
Sprinkle the cheese over the omelette. Mmmm.
Flip Them Eggs
Once the eggs are mostly cooked, and the cheese is melted (if you like your eggs more wet, flip the omelette sooner), take a spatula and flip half of the omelette over itself. Allow the omelette to cook for an additional 30 seconds — this gives the cheese time to melt to both sides of the omelette.
Slide Omelette Out of Skillet
Add the rest of the butter to the pan and run it along the spine of the omelette.
Carefully shake the pan to loosen the omelette from the pan and tip the pan and allow the omelette to slip off onto a plate.
Garnish & Enjoy!
Top with optional garnishes (we make some delicious recommendations below!) and enjoy your delicious cheese omelette.
Cheese Omelette Variations
Feel free to add any of the fun mix-ins below to your cheese omelette.
- bacon bits
- chopped chives
- fresh chopped cherry tomatoes
- fresh chopped dill
- breakfast sausage crumbles
- diced ham
Can You Double this Recipe?
You can definitely double this recipe! Serving more than one? Feel free to double, triple or even quadruple this recipe — just make sure your pan is large enough to accommodate that many eggs, or make these cheese omelettes in batches.
What to Serve with a Cheese Omelette
Round out the perfect breakfast with any of the following recipe pairings to serve alongside your cheese omelette:
- Cottage Cheese Pancakes
- Leftover Cheesy Potato Pancakes
- Skillet Breakfast Potatoes
- Arugula Goat Cheese Salad
- Caprese Salad
Storage
If you have leftovers from this cheese omelette, first allow it to fully cool. And then store in an air-tight container in the fridge for up to 3 days.
When reheating: Cover and bake in the oven at 350ºF for 5-10 minutes, or until the internal temperature reaches 165ºF.
Cheese Omelette Recipe
Ingredients
- 2 large eggs
- Pinch of salt
- 1 tablespoon butter separated
- 2 tablespoons cheddar cheese
Optional Garnish
- 1 teaspoon chives minced
- 1 tablespoon shredded cheddar cheese
Instructions
- Crack the eggs into a medium-sized bowl. Whisk the eggs together until combined.
- Add a pinch of salt to the eggs and whisk again. Set aside.
- Heat an 8-inch nonstick skillet over medium heat. Add ½ tablespoon butter.
- When the butter has melted be sure it is spread evenly across the pan. Pour the eggs into the pan.
- Do not mix the eggs in the pan and allow a curd to form for 10-15 seconds. Then using a spatula, carefully lift the edge of the omelette and push the large curds that begin to form towards the middle of the pan, allowing the raw egg to take its place and cook.
- Sprinkle the cheese over the omelette.
- Once the egg is mostly cooked and the cheese is melted (if you like your eggs more wet, flip the omelette sooner) take a spatula and flip half of the omelette over itself. Allow the omelette to cook for an additional 30 seconds.
- Add the rest of the butter to the pan and run it along the spine of the omelette.
- Carefully shake the pan to loosen the omelette from the pan and tip the pan and allow the omelette to slip off onto a plate.
- Top with optional garnish and enjoy.
