Fluffy Cheese Omelet Delight (Printable)

Classic fluffy omelet with melted cheese and optional fillings like ham or fresh vegetables.

# What You'll Need:

→ Eggs and Dairy

01 - 4 large eggs
02 - 2 tablespoons milk or cream
03 - 1 tablespoon unsalted butter
04 - 3 ounces (80 g) grated cheese (e.g., Gruyère, Cheddar, or Emmental)

→ Optional Fillings

05 - 1.75 ounces (50 g) cooked ham, diced (omit for vegetarian)
06 - 1.5 ounces (40 g) diced bell pepper
07 - 1 ounce (30 g) chopped fresh spinach
08 - 0.7 ounces (20 g) 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 bowl. Add milk or cream, salt, and pepper. Whisk vigorously until fully combined and slightly frothy.
02 - Melt the 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. Let cook undisturbed for 1 minute until edges begin to set.
04 - Sprinkle the grated cheese evenly over the eggs. Add desired optional fillings such as ham and vegetables.
05 - Using a spatula, gently lift edges to allow uncooked egg to flow underneath. Cook 1 to 2 more minutes until nearly set but still slightly creamy on top. Fold omelet in half.
06 - Cook folded omelet an additional 30 seconds. Slide onto a plate, garnish with fresh herbs if desired, and serve immediately.

# Top Tips:

01 -
  • Ready in fifteen minutes but tastes like you spent an hour in the kitchen.
  • Forgiving enough for beginners yet satisfying enough that you'll want to make it for guests.
  • The cheese melts into silky pockets that make every bite feel indulgent without any fuss.
02 -
  • The moment you pour eggs into the pan, they start cooking immediately—medium heat is not a suggestion, it's everything.
  • Stop cooking when the top still looks slightly wet; carryover heat finishes it perfectly, and overcooked eggs lose that silky quality that makes omelets special.
03 -
  • If you're nervous about folding, slide it onto the plate in two halves and no one will notice the difference.
  • Make a double batch: two omelets cook faster than one and you can feed two people without repeating the whole process.
Go Back