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Cheese Omelette recipe is perfect for any time of the day but I prefer eat mine as breakfast, it is a great source of affordable protein.
It is very quick and healthy, it is important to use tiny sliced or grated fillings in smaller quantities than traditional omelette so it seals properly.
Omelette or Omelet?
Both! The omelette was invented by the French and omelet is the Americanized spelling. They’re basically made in the same way and using the same ingredients, but the technique is slightly different.
A French omelette starts off with beaten eggs in the pan, then shaken constantly during cooking until they start to set, then it is rolled almost like a log. Whereas an American omelet starts off the same way, but the edges are lifted from the sides of the pan (similar to how crepes are made) as the eggs cook, and then typically folded in half.
Is Cheese Omelette Healthy?
Many people prefer a cheese omelette for breakfast. Both eggs and cheese are high in protein. Eggs are a fantastic, affordable source of protein, helping our muscles to grow and repair and helping us to feel fuller for longer.
Serve your omelette with wholemeal bread and a simple tomato salad for a healthy, balanced meal.
How to Make an Omelette
For this Cheese Omelette recipe, we’re going American-style. (Scroll down for the complete printable recipe.)
- In a bowl, beat the eggs with a fork until fully combined and no streaks remain.
- In a round 8-inch nonstick skillet over medium-low heat, melt the butter.
- Add the eggs to the skillet and cook, without stirring, until the edges just begin to set.
- With a silicone spatula, gently push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.
- Repeat until the eggs are somewhat set but still a little soft in the center, about 5 minutes, making sure the underside isn’t browning too much.
- Place the cheese and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.
- Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half.
- Slip the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate.
Why Didn’t It Turn Out Fluffy?
There are a few reasons why your Cheese Omelette might not turn out fluffy. Whisking air into the eggs makes them light and fluffy and the size of your pan matters.
You need an 8-inch round nonstick pan for a 2 eggs (and a 9-inch pan for 3 eggs.) If your pan is bigger than what’s required, the eggs will naturally be flatter.
Cooking Tips
- How many eggs in an Omelette – if you’re a beginner, practice with 2 eggs (like this recipe.) Once you get the hang of it, you can master 3 eggs.
- The best pan for making omelettes – a 2-egg omelette requires an 8-inch fry pan (and a 3-egg omelette needs a 9-inch pan.) You’ll want a nonstick pan that’s round with sloped sides.
- Cook over medium-low heat – cooking the eggs over high heat can result in a rubbery or overcooked omelette, so keep your heat over medium-low and be patient.
- Have your fillings ready to go – prepare any fillings before you start cooking the eggs, so they are ready when you need to add them in.
- Don’t overstuff with fillings – less is more here. About 1/3 cup filling for 2 eggs. You want enough filling to make your eggs delicious, but not too much or your omelette can rip or won’t fold properly. If you happened to make too much filling, just add the extra on top of the cooked eggs once it’s on the plate.
Omelettes are excellent way to use up leftovers or that last bit of cheese. Use your imagination and have fun with it. I hope you love this delicious and easy Cheese Omelette recipe – be sure to give it a review below!
Cheese Omelette
Ingredients
- eggs
- hot water
- salt
- bread crumbs
- grated cheese
- butter
Instructions
- Beat the egg yolks thoroughly and add to them the hot water, salt, crumbs and cheese.
- Beat the egg whites until stiff but not dry and put it carefully into the yolk mixture.
- Heat the butter in an omelet pan (if you have any) if otherwise use a frying pan (sauce pan). Pour in the mixture, brown very slowly over the heat, then place in the oven to cook the top.
- Serve HOT!!! Serve ONCE!!!
