Cheese Omelet
A tender, golden French-style omelet folded around melted cheddar. One pan, three eggs and about ten minutes.
- Servings
- 1
- Prep
- 3 min
- Cook
- 5 min
- Total
- 8 min
Ingredients
Make omelets one at a time in the same pan; a bigger batch just means more rounds.
Equipment
- 8-inch nonstick skillet20 cm nonstick skillet
- Silicone spatula
Instructions
Beat the eggs and salt with a fork until smooth and a little frothy.
Melt the butter in the skillet over medium heat and swirl it to coat. When the foam subsides, pour in the eggs.
Stir quickly with the spatula while shaking the pan for about 20 seconds, until small curds form. Then stop stirring and spread the eggs into an even layer.
Cook without stirring until the bottom is set and the top is just barely moist, 1–2 minutes. Scatter the cheese over one half.
Fold the other half over the cheese, let it sit for 30 seconds to melt, then slide the omelet onto a plate. Sprinkle with chives.
Notes
- Warm fillings such as sautéed mushrooms or spinach can go in with the cheese; keep them to about a quarter cup so the omelet folds neatly.
My notes
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Nutrition estimate
- Calories
- 430
- Protein
- 26 g
- Carbs
- 2 g
- Fat
- 35 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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