Fluffy Cheese Omelet (Printable)

Light, fluffy eggs combined with melted cheese and optional ham or vegetables for a flavorful start.

# What You Need:

→ 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)

# How To Make It:

01 - Crack eggs into a mixing bowl. Add milk or cream, salt, and pepper, then whisk vigorously until completely combined and slightly frothy.
02 - Heat unsalted butter in a nonstick skillet over medium heat until melted and bubbles form without browning.
03 - Pour the egg mixture into the skillet, tilting to coat evenly. Allow to cook undisturbed for one minute until edges begin to set.
04 - Evenly sprinkle grated cheese over the eggs. Add any desired optional fillings such as ham and vegetables.
05 - Using a spatula, gently lift edges, letting uncooked egg flow underneath. Continue cooking for one to two minutes until mostly set but still slightly creamy on top.
06 - Fold the omelet in half and cook for an additional 30 seconds. Transfer to a plate and garnish with fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in 15 minutes, no stress, no complicated techniques.
  • The cheese melts into every corner, making something that tastes restaurant-quality but feels like comfort food.
  • Endlessly flexible—add whatever's in your fridge or keep it pure and simple.
02 -
  • The omelet keeps cooking even after you pull it off the heat, so undercook it slightly if you want it creamy in the middle.
  • Don't walk away during cooking—omelets wait for no one, and timing is everything in those final moments.
03 -
  • For extra fluffiness, beat the eggs more vigorously or add a splash more milk—those tiny air bubbles make all the difference.
  • Keep your skillet nonstick and clean; even a little stuck-on residue will ruin the glide and make folding difficult.
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