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This Cheese Omelette is light, fluffy, and creamy. The perfect accompaniment to any breakfast or brunch spread.
Eggs are one of my favorite kitchen ingredients, and they’re so versatile. They make our desserts light and airy. They can be used for a meringue to top off cupcakes, poached for breakfast, or to make a quick and filling meal when you’re on the go.
My first kitchen experience started with eggs. I would help my dad crack eggs as he would prep for baking up one of his delightful desserts. So eggs hold a special place in my heart.
Also, a cheese omelette was the first thing I learned to cook by myself at 8 years old. I rented an omelette cookbook from my school’s library, saw a recipe for a three-egg omelet with cheese, and was confident I could make that!
Since then, I’ve learned how to make a light and airy omelette like the French or a country-style omelette with a little more color (how I personally like mine).
I’ve filled omelettes with everything from seafood to sausage, but my favorite way to prepare them is with cheese on the side of a plate of cheese grits and beef bacon.
I will teach you 20-plus years of experience in classic cheese omelette making in this post, and you’ll be making them like a short-order cook at IHOP in no time.
What is the correct spelling of Omelets?
There is no right or wrong answer to this question – both spellings are correct. The universal way to spell it is “omelette.” In contrast, in America, we spell it “omelet,” but both are the correct ways to spell it.
Key Ingredients
You only need just a few ingredients you’ll for this cheese omelette recipe.
Eggs
You always need 3 eggs for it to be an omelette.
Salt and Black Pepper
A little bit of salt and pepper is all you need.
Unsalted Butter
I’ve seen Chefs use everything from oil to clarified butter for cooking omelets. All you need is regular butter.
Shredded Cheddar Cheese
This is my favorite cheese for a simple cheese omelette.
How to Make a cheese omelette recipe?
Making omelettes is all about the technique and quality of your skillet. You want to use a nonstick skillet, and the skillet shouldn’t be damaged (scratches) because that will prevent the eggs from sliding out of the skillet easily.
In a small bowl, add eggs, kosher salt, black pepper, and water. Beat until eggs are homogenous.
In a small 8-inch nonstick skillet over medium heat, melt butter; once butter is melted, add the egg mixture and stir, once or twice, every 5-10 seconds, push the outer cooked eggs from the edge to the center. This will help the uncooked eggs cook evenly.
Once eggs begin solidifying, turn the heat low and add shredded cheese. Fold half the omelet on top of itself, tilt a plate by the skillet, and flip the skillet; so the omelette slides onto a plate. You should be able to slide the egg right out of the skillet. Serve hot and garnish with more cheese. I love garnishing mine with green onions or chives.
Pro Recipe Tips & Tricks
Here are a few things to remember when you’re whipping up omelets.
- Use an 8-inch or 10-inch nonstick skillet. A larger skillet will spread the eggs too thin.
- Always beat your eggs until you see bubbles. That extra air will make your omelettes fluffy.
- Use a wooden spoon or rubber spatula to move your eggs around.
- Keep your heat between medium-low and medium. Higher heat will cook your eggs more, giving them a golden brown finish that can taste amazing, depending on your preference.
- A classic French omelette is cooked over low heat; this keeps the eggs from getting any color.
- You can use sliced cheese instead of shredded cheese.
- Have fun with your fillings. Just don’t add too much filling to the omelette because the weight can break your omelette.
- Cover the top with more cheese if your cheese omelet tears while making it.
- You would follow the same process for making an omelet with egg whites. It will take a few minutes longer for the uncooked eggs to cook.
Toppings and Fillings For Omelettes
Here’s a quick list of ingredients you can add to your basic omelette recipe to make it uniquely yours.
- Baby spinach
- Cherry tomatoes
- Chopped cooked bacon
- Crumbled cooked breakfast sausage
- Bell Pepper
- Onions
- Green Onions
- Fresh Herbs (chives, parsley, or tarragon)
- Sautéed Sliced Mushrooms
- Any cheese you like
- Cooked Chicken
- Cooked Shrimp
- Cooked Steak
- Cooked Crawfish
FAQs
Here are the top questions readers have about making a cheese omelette.
Classically, you put water in omelettes. The extra water will help add more air to the eggs, and milk will help your omelettes be creamier and richer.
The key to getting fluffy eggs is adding enough air to your eggs when you’re beating them. Use a fork or a small whisk to incorporate the right amount of air into them. Once you see large bubbles, you have correctly done it.
Yes, you can add any type of shredded or sliced cheese to an omelette.
You do not have to add cheese to your omelette.
A great rule of thumb is 1/4 cup of shredded cheddar cheese for each omelette. If you’re a cheese lover, you can add more. Personally, I add more over-the-top fresh out of the skillet.
The best cheese to use is entirely up to you. Cheddar cheese, Gouda, Pepper jack, Mexican
cheese blend or any blend of shredded cheese you love will work.
A cheese omelette in French is called omelette au fromage.
Cheese omelets are best eaten immediately but will remain fresh in an airtight container for 2 days in the fridge.
Keep them in a freezer-safe container and freeze them for 1 month.
Reheat the omelet in a 325°F oven for 5-8 minutes.
More Breakfast Recipes
If you’re a big fan of breakfast like I am, I know you’ll want something tasty to serve alongside your omelette.
- Breakfast Potato Hash
- Blueberry Pancakes
- Strawberry Waffles
- Goat Cheese Grits
- Sweet Potato Hash
- Air-Fryer Hashbrowns
Latest Recipe Video:
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Place all of your omelette ingredients on the counter.
Step 2: Crack your eggs into a bowl and get ready to follow this recipe for the most amazing cheese omelette ever!
If you’re looking for an easy and delicious breakfast recipe, look no further than this cheese omelette. It’s perfect for a quick and satisfying meal any time of day. Please remember to leave a comment and star rating below after you give it a try!
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Cheese Omelette
Ingredients
- 3 large eggs
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon water
- 1 tablespoon unsalted butter
- ¼ cup shredded cheddar cheese
Instructions
- In a small bowl, add eggs, kosher salt, black pepper, and water. Beat until eggs are homogenous.
- In a small skillet over medium heat, melt butter, add the egg mixture and stir, once or twice every 10 seconds, push the outer cooked eggs from the edge to the center.
- Once eggs begin to solidify, turn the heat to low, and add cheese. Fold over half the omelet onto itself, tilt a plate by the skillet, and flip the skillet; so the omelette slides onto the plate. Serve hot and garnish with more cheese.
Notes
- Use an 8-inch or 10-inch nonstick skillet. A larger skillet will spread the eggs too thin.
- Always beat your eggs until you see bubbles. That extra air will make your omelettes fluffy.
- Use a wooden spoon or rubber spatula to move your eggs around.
- Keep your heat between medium-low and medium. Higher heat will cook your eggs more, giving them a golden brown finish that can taste amazing, depending on your preference.
- A classic French omelette is cooked over low heat; this keeps the eggs from getting any color on them.
- You can use sliced cheese instead of shredded cheese.
- Have fun with your fillings. Just don’t add too much filling to the omelette because the weight can break your omelette.
- Cover the top with more cheese if your cheese omelet tears while making it.
- You would follow the same process for making an omelet with egg whites. It will take a few minutes longer for the uncooked eggs to cook.
