Fluffy Cheese Omelet Delight (Printer-friendly)

A fluffy, cheesy omelet enhanced with vegetables or ham for extra flavor and a satisfying meal.

# What You'll Need:

→ Eggs and Dairy

01 - 4 large eggs
02 - 2 tablespoons milk or cream
03 - 1 tablespoon unsalted butter
04 - 3 ounces grated cheese (Gruyère, Cheddar, or Emmental)

→ Optional Fillings

05 - 1.75 ounces cooked ham, diced (omit for vegetarian)
06 - 1.5 ounces diced bell pepper
07 - 1 ounce chopped fresh spinach
08 - 0.7 ounces sliced mushrooms

→ Seasonings

09 - Salt, to taste
10 - Black pepper, to taste
11 - Fresh herbs (chives or parsley), finely chopped (optional)

# How To Make It:

01 - Crack the eggs into a bowl. Add milk or cream, salt, and black pepper. Whisk until fully combined and slightly frothy.
02 - Heat the unsalted butter in a nonstick skillet over medium heat until melted and bubbling but not browned.
03 - Pour the egg mixture into the skillet, tilting to spread evenly. Let cook undisturbed for one minute until the edges just begin to set.
04 - Sprinkle the grated cheese evenly over the eggs. Add desired optional fillings such as ham and vegetables.
05 - Using a spatula, gently lift the edges, allowing uncooked egg to flow underneath. Cook for another one to two minutes until nearly set but still slightly creamy on top.
06 - Fold the omelet in half and cook for 30 seconds more. Slide onto a plate and garnish with fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in 15 minutes flat, but tastes like you spent way more time on it.
  • The cheese gets all melty and golden, creating pockets of deliciousness in every bite.
  • Endlessly customizable—throw in whatever's in your fridge and it somehow works.
02 -
  • Medium heat is non-negotiable—high heat makes omelets rubbery and browned instead of tender and creamy.
  • Stop cooking when the top still looks slightly underdone; carryover heat finishes it perfectly, and that's what gives you that luxurious texture.
03 -
  • Non-stick skillet is genuinely worth the investment—it makes this dish so much less stressful than wrestling with a regular pan.
  • If you want an even fluffier omelet, separate your eggs, whip the whites until they're foamy, then fold them into the yolks for clouds of texture.
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