Cheese Omelette

Name: Cheese Omelette
Total time: 10 min
Yield: 1 servings
Cuisine: Breakfast
Ingredients: 3 large eggs; 1 tablespoon unsalted butter; 1/3 cup shredded Gruyère or sharp cheddar cheese; 1 tablespoon whole milk; 1/4 teaspoon kosher salt; Pinch of freshly ground black pepper; 1 teaspoon chopped fresh chives, optional

A tender, just-set omelette folded around a molten center of melted cheese, cooked low and slow for a soft, buttery French-style finish.

10 minutes

Serves 1

Breakfast

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Crack the eggs into a bowl, add the milk, salt, and pepper, and whisk vigorously for 30 seconds until completely uniform and slightly frothy.

2
Melt the butter in an 8-inch nonstick skillet over medium-low heat, swirling to coat, until it foams but does not brown.
3
Pour in the eggs and let them sit for 10 seconds, then use a silicone spatula to gently push the set edges toward the center while tilting the pan so raw egg runs underneath.
4
When the eggs are mostly set but the surface is still slightly wet, about 2 minutes, scatter the cheese over one half.
5
Cook another 30 seconds until the cheese begins to melt, then fold the bare half over the cheese with the spatula.
6
Slide the omelette onto a plate seam-side down, sprinkle with chives, and serve right away while it is still soft inside.

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