Cheese Omelette
A classic French-style cheese omelette: soft, folded, and barely browned. Breakfast in ten minutes.
A cheese omelette is a five-minute skill that pays off for life. The French style, soft, folded, no color on the outside, is the one worth learning, and it’s all about low heat and a little patience.
Once you’ve got the basic fold down, you can add almost anything: sautéed mushrooms, ham, herbs, or a handful of spinach wilted in the pan before the eggs go in.
Ingredients
- 2 eggs
- 1/4 cup cheddar cheese, grated
- 1 tbsp butter
- Salt, to taste
Instructions
- Beat the eggs with a pinch of salt until completely smooth and uniform in color.
- Melt the butter in a non-stick pan over medium-low heat until foaming but not browned.
- Pour in the eggs and let them set for a few seconds, then gently push the cooked edges toward the center, tilting the pan so raw egg flows underneath.
- When the top is just barely set but still slightly glossy, scatter the cheese over one half.
- Fold the omelette over the cheese and slide it onto a plate.
- Let it sit for a moment so the cheese melts, then serve.
Equipment
- Non-stick skillet
- Spatula
Tips
- Keep the heat gentle. A good omelette is soft and pale yellow, not brown and crispy.
- Take it off the heat while the center still looks slightly underdone; it finishes as it folds.
- Grate the cheese so it melts quickly in the short time the omelette is on the heat.