Fluffy Cheese Omelet (Printable)

Fluffy omelet cooked to creamy perfection with melted cheese and optional vegetables or ham.

# Ingredient List:

→ Eggs and Dairy

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

→ Optional Fillings

05 - 1.75 ounces cooked ham, diced (omit for vegetarian)
06 - 1.5 ounces diced bell pepper
07 - 1 ounce chopped fresh spinach
08 - 0.7 ounces sliced mushrooms

→ Seasonings

09 - Salt, to taste
10 - Black pepper, to taste
11 - Fresh herbs (chives or parsley), finely chopped (optional)

# Directions:

01 - Crack the eggs into a mixing bowl. Add milk or cream, salt, and black pepper. Whisk thoroughly until combined and frothy.
02 - Warm the unsalted butter in a nonstick skillet over medium heat until melted and lightly bubbling without browning.
03 - Pour the egg mixture into the skillet, tilting to distribute evenly. Allow to cook undisturbed for 1 minute or until edges begin to set.
04 - Evenly sprinkle grated cheese over the surface of the eggs. Add desired optional fillings such as ham and vegetables at this stage.
05 - Using a spatula, gently lift the edges of the omelet to permit uncooked egg to flow beneath. Cook an additional 1 to 2 minutes until nearly set but still slightly creamy on top.
06 - Fold the omelet in half carefully and cook for 30 seconds more. Transfer to a plate and garnish with fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • It's genuinely faster than ordering breakfast, and tastes infinitely better.
  • A perfectly set omelet with melted cheese feels restaurant-quality but lives in your weekday kitchen.
  • The base is foolproof enough for beginners, but leaves room to get creative and make it your own.
02 -
  • The omelet keeps cooking even after you slide it onto the plate, so pull it from heat when it looks slightly underdone on top—that's your safety margin.
  • A nonstick skillet changes everything; I spent years fighting with a regular pan before learning that this one thing removes almost all the stress.
03 -
  • If your eggs start cooking too fast at the edges, drop the heat a notch and be patient; a slightly slower omelet is infinitely more forgiving.
  • The moment you see the top is set but still glossy and barely wet, that's your signal to fold—any longer and you've missed the window for the creamy center.
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