Omelette with Cheese
Omelette with cheese is ready in five minutes and needs only eggs, butter and a handful of grated Cheddar. Cooked in a 20cm non-stick pan over a medium heat, it stays soft and creamy in the middle, with the cheese melted inside. It suits breakfast, a quick lunch or a supper when the fridge is nearly empty, and it takes a minute or two to learn.
- Total
- 5 min
- Prep
- 2 min
- Cook
- 3 min
- Serves
- 1
- Per serving
- 370kcal
Choosing the ingredients for omelette with cheese
The size of the pan matters more than anything else. A 20cm non-stick pan suits two eggs, because the mixture sets in a layer that is thick enough to stay soft. In a bigger pan the eggs spread thin and cook too quickly.
Use butter for flavour, and mature Cheddar for a taste that stands up to the egg. If you would rather not use butter, olive oil works. For a softer centre, pick British Lion eggs, which are safe to eat runny.
Cooking omelette with cheese
Tap a time to start a timer.
- Beat the eggs Crack the eggs into a bowl, add the salt and pepper and beat with a fork for about 30 seconds, until the yolks and whites are blended with no streaks. Grate the cheese.
- Heat the pan Put the frying pan over a medium heat and add the butter. When it melts and starts to foam, swirl it around to coat the base. Do not let it brown.
- Cook the eggs Pour in the eggs and leave them for 10 seconds. Then pull the set edges towards the centre with the spatula, tilting the pan so the runny egg flows into the gaps. Keep doing this for about , until the omelette is mostly set but the top is still glossy.
- Add the cheese and fold Scatter the Cheddar over one half and leave it for 30 seconds so it begins to melt. Fold the empty half over the cheese with the spatula, slide the omelette onto a plate and eat straight away.
Serving and fillings
A British breakfast plate of buttered toast with grilled tomatoes goes well with it, or serve it at lunch with a side of mixed salad for something lighter.
Cooked ham, mushrooms, spinach and chives all fit inside. For a more filling dinner, the potato omelette takes longer but feeds more people.
Common problems and fixes for omelette with Cheese
- The omelette sticks to the pan.
- The pan was too cold or the butter too thin. Use a non-stick pan, let the butter foam before you pour in the eggs, and loosen the edges with the spatula as it cooks.
- The omelette is rubbery and brown.
- The heat was too high. Cook on a medium heat and slide the omelette out while the top is still slightly glossy, because it carries on cooking on the plate.
- The cheese has not melted.
- Grate it coarsely and add it as soon as the eggs are mostly set. If it needs a nudge, cover the pan with a lid for 20 seconds.
Frequently asked questions about omelette with Cheese
Which cheese is best?
Mature Cheddar, as it melts well and has plenty of flavour. Red Leicester, Gruyère and Emmental also work, and a little crumbled feta or goat's cheese gives a sharper filling.
How many eggs do you need?
Two large eggs make a good single omelette in a 20cm pan. If you are hungry or using a 23–25cm pan, use three.
Should you add milk or water?
Neither is needed. Milk can make the omelette watery, but 1 tsp of cold water makes it slightly lighter if you like that.
Can I add other fillings?
Yes, up to about 2 tbsp of cooked filling per omelette. Fry mushrooms, peppers or onions beforehand until soft and add them with the cheese, and use cooked ham straight from the pack.
How did you like the recipe?
4.8 / 5 · 63 ratings
