Fluffy Cheese Omelet
Make a golden, tender cheese omelet in a nonstick pan in under 10 minutes. Learn the right heat and how to fold it for perfect results.
- Total time 10 min
- Prep time 5 min
- Cooking 5 min
- Makes 1 large omelet
- Difficulty Easy
Eggs start to set at around 65 °C, which is a low temperature for a skillet. That’s why a tender omelet takes medium heat and patience: over high heat, the bottom burns while the center turns rubbery before it’s cooked through.
A little milk whisked into the eggs makes the omelet more tender. Add the cheese to just one half so it melts when you fold the omelet.
Ingredients
Amounts for 1 serving (1 large omelet).
Equipment
- Large bowl
- Whisk
- Frying pan
- Silicone spatula
Instructions
-
Step 1 Beat the eggs
In a bowl, beat the eggs with the milk, salt, and black pepper using a whisk, just until the whites and yolks are fully combined.
- 3 eggs
- 2 tablespoons milk
- 1 pinch of salt
- black pepper to taste
-
Step 2 Cook over medium heat
Melt the butter in a nonstick skillet over medium heat, spreading it across the bottom. Pour in the eggs and wait 30 seconds. Use a spatula to pull the set edges toward the center, tilting the skillet so the runny egg fills the open spaces. Repeat until there’s barely any runny egg left.
- 1 teaspoon butter
About 3 min
-
Step 3 Add the filling and fold
Sprinkle the cheese and scallions over one half. Wait 30 seconds for the cheese to start melting, then fold the other half over with a spatula. Slide onto a plate.
- 1 3/4 oz shredded mozzarella
- 1 tablespoon chopped scallions
About 1 min
Tips for success
- The surface should still be slightly moist when you fold the omelet; the residual heat from the cheese will finish cooking it.
- A 20 to 24 cm skillet is ideal for 3 eggs; a larger skillet makes the omelet thin and dry.
- Diced, seeded tomatoes, ham, or sautéed spinach also work well in the filling.
Substitutions
- Milk
- Use the same amount of water for a dairy-free omelet (also swap the butter for olive oil and leave out the cheese).
- mozzarella
- Minas cheese, prato cheese, or Parmesan.
How to store
Best eaten right away. It keeps in the refrigerator for 1 day and can be used as a cold sandwich filling.
Allergens
Contains: Dairy, Eggs.
Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.
Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.