This simple cheese omelette recipe is oh so fluffy and perfectly cheesy! Serve with one of our recommended sides, and breakfast is served.
Nothing’s Better Than a Cheese Omelette!
A classic cheese omelette is just such a gosh darn great way to start the day! This cheese omelette recipe is super quick and easy to make, but don’t you worry your cheese loving heart, we’ll walk you through how to get a perfectly fluffy omelette every single time.
Oh! And if you’re looking to jazz up this simple cheese omelette with some delicious add-ins, we got you. Read on, cheese lovers.
why you’ll love it!
- Fluffy and cheesy = the perfect combo!
- Easily customizable: this cheese omelette is amazing as is, but feel free to jazz it up with bacon, ham or your favorite diced veggies!
- Perfect for serving 1 or a crowd: make this recipe as a single serve, or double, triple or quadruple it to serve a crowd.
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
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 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.
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 Q&A
Can I add other ingredients to this cheese omelette?
Why, yes you can! 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
What Cheese Can You Use for a cheese omelette?
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.
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
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
- 2 large eggs
- Pinch of salt
- 1 tablespoon butter separated
- 2 tablespoons cheddar cheese
- 1 teaspoon chives minced
- 1 tablespoon shredded cheddar cheese
- 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.