This savory cheese omelet is the easiest comfort food you can make, and it's a family favorite for breakfast, brunch, or dinner! Eggs are beaten and cooked just enough to be wonderfully tender, then filled with melty cheese!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
In a bowl, combine the 3 large eggs with ⅛ teaspoon salt, optional 1 tablespoon milk or water, and whisk or blend with a fork.
Heat a 9-inch non-stick skillet to medium heat and melt the 1 teaspoon butter(or use oil, or a combination of oil and butter), spreading to coat the entire skillet bottom.
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 ½ cup cheddar cheese. Use a spatula to flip the first edge inward over the filling, then the opposite edge to close the omelet.
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!
Notes
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.