This tasty, savory cheese omelet is the easiest comfort food you could possibly make and it's a family favorite for breakfast, brunch, or dinner! Eggs are beaten and cooked just enough to still be wonderfully tender, then filled with melty cheese!
This classic cheese omelet is the base recipe you can’t live without!
This easy-to-make cheese omelet is a breakfast staple that is sure to become one of your go-to recipes. With just a few ingredients, this omelet is so satisfying and full of flavor!
If you have never made an omelet before, don’t fret. This recipe is perfect for a beginner. Read the entire recipe before you start cooking because it is going to cook quickly!
Simple enough to be a frequent weekday breakfast while impressive enough to make for guests at dinner or brunch, plus it is vegetarian and gluten-free. This omelet can do it all!
❤️ Why You'll Love This Recipe!
It is Packed With Protein! Protein helps give you energy and keeps you feeling full for longer!
It is Versatile! You can add different toppings or filling ingredients to this omelet when you want to switch up flavors (or need to use up something in the fridge). Try out different combinations to suit your occasion!
It is Delicious! You can’t go wrong with this tasty classic. Warm and cheesy, it is guaranteed to be a hit with children and adults alike.
This quick and easy omelet is made with only four ingredients that you probably keep stocked in your kitchen all the time. That means no last-minute grocery shopping!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
- Eggs - The textbook foundation of any omelet. Set them on the counter ahead of time so they can come up to room temperature.
- Salt - A small amount to your preference.
- Milk (optional) - Or use water, if desired.
- Butter (or cooking oil- see notes) – Melted in the skillet for extra flavor. Remember to use less salt if using salted butter.
- Cheddar cheese - A sharp cheddar pairs perfectly with fluffy warm eggs, but you can try other cheeses as well! Freshly grated cheese will melt better than the pre-shredded, but either will get the job done.
- Additional toppings (optional) - Try adding some salsa on top for a kick, or some caramelized onions for a heartier dish. The possibilities are limitless!
Bacon & Cheese – Chop up some crisped bacon and add it to your filling and/or toppings for a savory breakfast omelet.
Ham & Cheese – Pan-fry diced ham for a tasty addition to your omelet. (The perfect way to use up holiday leftovers!)
Mushroom & Cheese – Sautéed mushrooms add a deep, rich flavor to the eggs.
Veggie & Cheese – Adding your favorite vegetables will make this healthy omelet even more filling. Try mixing in some cooked bell pepper, tomatoes, or spinach-- you name it.
Chili Omelet – Top your cheese omelet with a hearty serving of chili!
California Omelet – For a fresh take using traditionally California-grown ingredients, like avocado, tomatoes, cheese, and bacon try this delicious California omelet recipe.
🔪 Step-by-Step Instructions
The great thing about a cheese omelet is it takes very little prep (it also takes very little skill)! Follow these simple instructions to make an omelet like a pro.
- Prep. In a bowl, combine the 3 large eggs with salt, 1 tablespoon milk or water (optional), and whisk or blend with a fork. Then heat a 9-inch non-stick skillet to medium heat and melt 1 teaspoon of butter (or use oil, or a combination of oil and butter), spreading to coat the entire skillet bottom.
- Cook. Pour the eggs into the center of your heated skillet and lift the handle (tilting) to spread the egg mixture out toward the skillet edge. Once the eggs begin to firm up, use a spatula to lift the edges and tilt the remaining uncooked egg toward the edges. *Also, break any bubbles that are forming and fill them with the uncooked egg as well.
- Fill, fold, and finish. Leave the omelet to set and cook fully for about 10-15 seconds after filling gaps and rounding out the edges. Then fill with half of the grated cheddar cheese. Using a spatula, flip the first edge inward over the filling to the opposite edge and close the omelet.
- Serve. Slide the cooked omelet onto a plate and finish topping with the remaining half of cheese. Add any other condiments desired and serve immediately.
This omelet makes for a great lunch, or you can pair it with a salad for a well-rounded meal at dinner time! This recipe will make a single cheese omelet. If you are cooking for others, just repeat the recipe per person.
💭 Angela's Tips & Recipe Notes
- Replace butter with cooking oil (I find peanut oil works best, but olive or coconut oil will also do the job) to cook the eggs at a higher heat without burning like butter would. This method will produce a perfectly cooked omelet that will rival any restaurant.
- Use room temperature eggs. Cold eggs will slow the cooking process and can make the omelet cook unevenly.
- If you forgot to take some eggs out of the fridge beforehand, don’t worry. Warm them quickly by letting them sit in a bowl of warm water for about 5 minutes. (If adding other fillings or toppings, you can use this time to prep those.)
- If adding pepper, do so once the omelet is done cooking to prevent turning the eggs an unsavory gray color.
- This omelet will cook quick! Do not leave your pan unattended and continue to tilt and lift the skillet as it cooks.
- Don’t forget that the eggs will keep cooking even after removed from heat. A good rule of thumb is to remove the omelet from the skillet as soon as the eggs are no longer runny while tilting your pan.
- Pre-packaged shredded cheese has additives to keep it from clumping. This means that the cheese does not melt as well as block cheese that is grated.
🍳 Other Great Breakfast Recipes
- Hash Browns From Scratch
- Breakfast Sandwiches
- Avocado Egg Bake
- Bisquick Pancakes
- Air Fried Country Fried Steak & Country Gravy
- Skillet Potatoes & Onions
Of course, you can! Adding water to your eggs can make the omelet nice and airy. Add just ½ a teaspoon per egg before pouring them into the pan. The heat from the skillet will create steam while the eggs cook and will make your omelet extra fluffy! This method works best when cooking at high heat with oil or an oil and butter mixture.
Yes! If you use a skillet that is too large, the eggs will be spread thin and it will create a flatter omelet. A skillet that is too small will cause the omelet to be very thick, the outside will cook before the inside and it will be difficult to fold. It is best to use an 8-inch skillet for a 2-egg omelet and a 9-inch skillet for a 3-egg omelet.
As previously mentioned, a mixed greens salad goes great with an omelet at lunch or dinner. Traditionally, hash browns make a filling side-dish at breakfast time. An omelet goes with almost anything! Try some fruit on the side for a healthier meal, or a toasted English muffin. It can also be a meal in itself.
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- In a bowl, combine the 3 large eggs with salt, optional milk or water, and whisk or blend with a fork.3 large eggs, ⅛ teaspoon salt, 1 tablespoon milk
- Heat a 9-inch non-stick skillet to medium heat and melt the butter (or use oil, or a combination of oil and butter), spreading to coat the entire skillet bottom.1 teaspoon butter
- Pour the beaten eggs into the center of your heated skillet and lift the handle to tilt the pan and spread the egg mixture out toward the skillet edge. Once the eggs begin to firm up, use a spatula to lift the edges, and tilt the remaining uncooked egg toward the edges. *Also, break any bubbles that are forming and fill them with the uncooked egg as well.
- Let the omelet cook for about 10-15 seconds after filling any gaps and rounding out the edges. Then fill with half of the grated cheddar cheese. Use a spatula to flip the first edge inward over the filling, then the opposite edge to close the omelet.½ cup cheddar cheese
- Slide the cooked omelet onto a plate and finish topping with the remaining half of the cheese. Add any other condiments desired, serve, and enjoy!½ cup cheddar cheese
- For the best results when cooking an omelet, start with room-temperature eggs.
- For an omelet that tastes like your favorite restaurant version, try using peanut oil rather than butter. I've found this to yield my favorite omelets (of any flavor!).
- Your eggs continue cooking after removing the omelet from the pan, they are ready to serve once the eggs are no longer runny when you lift and tilt your skillet.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!