Print
How to make the perfect omelet

Cheese Omelet

When I first tried a proper French omelet, it was nothing like what I’d eaten in American diners, which tend to be supersized and packed with ingredients. Instead it was delicate, filled with just cheese, and melt-in-your-mouth tender. Considering that omelets were effectively invented in France, it’s no wonder they know what they’re doing. Hopefully you’ll like it just as much as we did.
Course Breakfast, lunch, dinner
Cuisine French
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 1
Author katiemorford

Ingredients

  • 2 eggs
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • ½ tablespoon butter
  • 2 to 3 tablespoons grated Cheddar or Gruyere cheese

Instructions

  1. Crack the eggs into a small bowl, add salt and a few turns with a pepper grinder. Use a fork to vigorously whisk the eggs until they are one solid yellow color.
  2. Set a saute pan (ideally a nonstick one) that'`1s 8 to 10 inches across over medium heat. Add the butter and let it melt, tilting the pan this way and that so it coats the entire bottom of the pan and up the sides a bit.

  3. When the pan is hot, pour in the eggs and let them settle for 10 seconds until the bottom cooks a bit. Using a rubber spatula, stir the eggs in the pan a few times. Then, let the eggs settle, tilting the pan to help the raw parts spread to the edges. Use a rubber spatula to lift the edge of the omelet in one spot and tilt the pan so the liquid parts drift into the bare spot and set. Do this in 4 or 5 places around the perimeter of the omelet until the top is nearly cooked. Sprinkle the cheese over the eggs and remove from heat. If the eggs don’t look quite done and the cheese needs to melt a little longer, put a lid over the pan for about 30 seconds.
  4. Use a rubber spatula to lift one edge of the omelet and fold it over, so it forms a half moon. Lift the pan off the stove, tilt it, and slide the omelette onto a plate.

Recipe Notes

Feel free to add a few tablespoons of one of the following fillings along with the cheese: chopped ham, chopped spinach, crumbled bacon, or sliced sauteed mushrooms.