Fluffy Homestyle Cheese Omelette With Cheddar and Herbs

Quick Recipe Version (TL;DR)

• Yield: 1 omelette (1 serving)
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

Quick Ingredients

• 2 large eggs
• 1 tbsp whole milk (or water)
• 1/8 tsp kosher salt
• 1/8 tsp black pepper
• 1 tsp unsalted butter
• 1/3 cup (1 1/4 oz) shredded cheddar or Swiss cheese
• Optional: 1 tbsp minced onion, 1 tbsp diced bell pepper, 1 tsp chopped chives or parsley

Do This

• 1) If using onion/pepper, sauté in the pan with a little butter for 2 minutes; remove to a plate.
• 2) Beat eggs, milk, salt, and pepper until very foamy (30–45 seconds).
• 3) Melt 1 tsp butter in an 8-inch nonstick skillet over medium-low heat (about 275–300°F pan surface).
• 4) Pour in eggs; stir gently for 10–15 seconds, then let set.
• 5) When mostly set but still glossy on top (about 60–90 seconds), add cheese (and veggies/herbs) to one half.
• 6) Fold omelette over; cook 30–60 seconds more until cheese melts.
• 7) Slide onto a plate; rest 30 seconds, then serve hot.

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Why You’ll Love This Recipe

• Classic diner-style comfort: tender eggs folded around gooey melted cheese.
• Reliable technique for a fluffy omelette without browning or dryness.
• Easy to customize with onions, peppers, and fresh herbs you already have.
• Fast: start to finish in about 10 minutes.

Grocery List

• Produce: onion (optional), bell pepper (optional), chives or parsley (optional)
• Dairy: large eggs, cheddar or Swiss cheese, whole milk (optional but recommended), unsalted butter
• Pantry: kosher salt, black pepper

Full Ingredients

Omelette Base (1 serving)

• 2 large eggs (about 100 g total without shells)
• 1 tbsp whole milk (15 mL), or water for a lighter omelette
• 1/8 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1 tsp unsalted butter (5 g), plus up to 1 tsp more if needed for the pan

Cheese Filling

• 1/3 cup shredded cheddar or Swiss (about 1 1/4 oz / 35 g)

Optional Add-Ins (choose any, total 2–3 tbsp works best)

• 1 tbsp minced onion (about 10 g)
• 1 tbsp small-diced bell pepper (about 10 g), any color
• 1 tsp chopped chives or parsley (about 1 g)

Optional for Serving

• Pinch of extra black pepper
• 1 tsp chopped herbs
• Toast or breakfast potatoes (not included in timing/nutrition)

Step-by-Step Instructions

Step 1: Prep your filling (optional, but worth it)

If you’re using onion and/or bell pepper, mince/dice them small so they cook quickly and don’t poke through the eggs. Shred the cheese (or measure it out if pre-shredded). Keep everything close to the stove; omelettes move fast once the eggs hit the pan.

Step 2: Sauté onion and pepper (optional)

Place an 8-inch nonstick skillet over medium-low heat for 1 minute. Add 1/2 tsp butter (taken from the total) and let it melt and foam—aim for butter that sizzles gently but does not brown.

Add the 1 tbsp minced onion and 1 tbsp diced bell pepper and cook, stirring, for 2 minutes until slightly softened. Transfer to a small plate and set aside. (This keeps the omelette from overcooking while the veggies soften.)

Step 3: Beat the eggs until fluffy

In a bowl, combine 2 eggs, 1 tbsp milk, 1/8 tsp salt, and 1/8 tsp pepper. Beat vigorously with a fork or whisk for 30–45 seconds, until the mixture looks lighter in color and foamy on top. More air in the eggs = a fluffier omelette.

Step 4: Heat the pan gently and coat with butter

Wipe out the skillet if needed, then return it to the stove over medium-low heat. Add the remaining 1/2 tsp to 1 tsp butter and swirl to coat the bottom and a little up the sides.

Target a pan surface temperature of about 275–300°F (butter should foam and glide; if it browns quickly, the heat is too high).

Step 5: Set the eggs without browning

Pour in the beaten eggs. Let them sit for 5 seconds, then use a silicone spatula to gently stir in small circles for 10–15 seconds, scraping the bottom lightly. This creates tender curds while keeping the omelette soft.

Stop stirring and tilt the pan to spread any runny egg into thin areas. Cook until the omelette is mostly set but the top still looks slightly glossy, about 60–90 seconds.

Step 6: Add cheese and fold

Sprinkle the 1/3 cup shredded cheese over one half of the omelette. Add the sautéed onion/pepper (if using) and the 1 tsp chopped herbs if you want them inside.

Use the spatula to fold the empty half over the filling. Gently press the top to help it adhere, without smashing the omelette flat.

Step 7: Finish melting, then serve

Cook the folded omelette for 30–60 seconds more over low heat, just until the cheese is melted and the eggs are set but still tender. If you want extra-melty cheese, cover the pan with a lid for 20–30 seconds.

Slide onto a warm plate. Rest for 30 seconds (this helps the cheese settle), then serve immediately.

Pro Tips

• Use medium-low heat: The best omelettes are pale golden (or not browned at all) and soft. High heat makes eggs tough fast.
• Beat until foamy: A full 30–45 seconds of whisking adds air and makes the omelette noticeably fluffier.
• Shred your own cheese if possible: It melts smoother than many pre-shredded blends (which can contain anti-caking agents).
• Don’t overfill: Keep fillings to about 1/3 cup cheese plus 2–3 tbsp add-ins so the omelette folds neatly.
• Pull it early: Eggs keep cooking from residual heat. Take the omelette off the stove when it’s just set.

Variations

• Swiss and herb omelette: Use Swiss cheese, skip the peppers, and add 2 tsp chopped chives (inside and a little on top).
• Cheddar, onion, and pepper “diner style”: Sauté onion and bell pepper, use sharp cheddar, and finish with an extra pinch of black pepper.
• Extra fluffy omelette: Separate the eggs; whisk whites to soft peaks (about 60–90 seconds by hand), then fold into beaten yolks before cooking. Keep heat low.

Storage & Make-Ahead

Omelettes are best fresh, but you can refrigerate leftovers in an airtight container for up to 1 day. Reheat gently in a nonstick skillet over low heat for 2–3 minutes (cover the pan for even warming), or microwave at 50% power in 20-second bursts until just warm. For make-ahead, chop veggies and shred cheese up to 3 days in advance, then cook the omelette right before serving.

Nutrition (per serving)

Approximate (with cheddar, milk, and butter; without optional veggies): 335 calories, protein 21 g, fat 27 g, carbohydrates 2 g, fiber 0 g, sugars 1 g, sodium 430 mg.