This easy cheese omelette is all the things: easy, cheap, minimal ingredients, versatile, delicious. And FAST: it takes just 5 minutes to make!
If there’s any recipe perfectly suited for our philosophy of Pretty Simple Cooking, this easy cheese omelette has got to be it! Quick, easy, cheap, minimal ingredients, versatile, delicious — this cheese omelette has it all. You can eat it for breakfast, lunch, or dinner. Buy a dozen local eggs at the market, and you’re good for 6 meals.
Related: Serve your eggs with our perfect cup of pour over coffee!
How to make this cheese omelette
Alex and I learned to make an omelette from the master herself: Julia Child. It may sound a little strange since we never got to meet, but we’ve learned a massive amount about cooking from Julia. She was one of the first people we started to watch when we wanted to learn to cook. The amazing thing is that she has left her legacy in a myriad of cooking show episodes so that she can continue teaching to this day. Below, we’ve linked to a video clip of Julia teaching how to make an omelette. Use this to help your technique when making this cheese omelette!
Watch it: Video: Julia Child Makes an Omelette
This cheese omelette can go with anything. You can saute up any vegetables you have on hand and place them inside (just be sure not to overstuff!), along with cheese or herbs. Here, we’ve combined this easy cheese omelette with a chimichurriwe made with ramps from the Indy Winter Farmer’s Market. Or, you can make the classic chimichurri sauce with parsley, or another sauce like basil pesto.
As Julia would say – Bon appetit!
Looking for healthy breakfast recipes?
Outside of this easy cheese omelette, here are a few of our favorite healthy breakfast recipes:
- Healthy Banana Bread Muffins
- Tart Cherry Cardamom Baked Oatmeal
- Healthy Banana Bread
- Cinnamon Pecan Homemade Breakfast Cereal
- Turmeric Vegan Blueberry Muffins
- Carrot Cake Breakfast Cookies
- Healthy Granola Recipe
- Homemade Acai Bowl
- 35 Best Brunch Recipes
Looking for recipes with eggs?
If you’ve got a dozen eggs to use up after making this cheese omelette, here are some of our favorite recipes:
- What to Do with Hard Boiled Eggs
- Baked Eggs with Parmesan
- Fluffy Scrambled Eggs with Goat Cheese
- Chart: How long do you boil eggs?
- Eggs with Chive Blossoms
- Breakfast Pizza
- Simple Eggs and Beans
- White Bean Shakshuka with Feta
- 14 Egg Recipes for Dinner
- How Many Calories in an Egg?
This cheese omelette recipe is…
Vegetarian and gluten-free.
PrintEasy Cheese Omelette Recipe
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: 1 1x
Description
This easy cheese omelette is all the things: easy, cheap, minimal ingredients, versatile, delicious. And FAST: it takes just 5 minutes to make!
Ingredients
- 2 eggs
- 1 pinch kosher salt
- 1 teaspoon water
- 1/2 tablespoon butter
- 1/4 cup shredded cheese, of any type (sharp cheddar, mozzarella, gouda, Gruyere)
- Classic chimichurri or Ramp chimichurri to serve, optional
Instructions
- In a small bowl, crack the eggs. With a fork, whisk vigorously together with one pinch kosher salt and 1 teaspoon water.
- Set a 10-inch non stick skillet over high heat. Place the butter into the skillet; tilt the pan in all directions to fill the bottom and the sides.The butter will foam; when the foam starts to subside and just before it browns, add the eggs to the skillet. Tilt the pan in all directions so that the egg fills the bottom of the pan. Add the shredded cheese in a line across the middle of the omelette. Wait for 30 seconds as the egg cooks.
- Roughly jerk the pan toward you several times, forcing the egg to fold over on itself. Wait another few seconds for the omelette to finish cooking. Grasp the pan handle with your palm underneath and fingers on top. Quickly tilt the pan so that the omelette slides onto the plate.
- Serve immediately, garnishing with chimichurri if desired.
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Keywords: Cheese omelette, Omelette recipe, Easy breakfast recipes, Quick Breakfast Recipes, Brunch Recipes,
10 Comments
Beata
April 3, 2013 at 12:40 amLooks absolutely delicious!
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April 3, 2013 at 11:42 amThis looks simple and delicious. I’ve never thought to put chimichurri over an omelette, but it has to be good!
Michelle Ritchie | Delicious Karma
April 3, 2013 at 4:52 pmThanks for following up your Ramp Chimichurri recipe with another one using it! Especially one I would not have thought of on my own. And agree…Julia is amazing.
Sonja
April 4, 2013 at 9:09 pmYou’re welcome! I always need at least one idea with something to start the wheels turning :) Yes, Julia is the best! Glad you’re a fan too :)
Tieghan
April 4, 2013 at 12:29 amThis is beautiful and sounds delicious!!
Lindsay @ Pinch of Yum
April 4, 2013 at 1:30 amBeautiful photos! This looks delicious and I don’t even love eggs. That chimichurri is calling my name!
Kathryne
April 13, 2013 at 5:42 pmI LOVE CHIMICHURRI. I’ve never mastered the omelet—I think it’s time to learn how. I really wish I could attend a class all about cooking eggs, wouldn’t that be fun?
Tammy
May 8, 2014 at 10:18 amJust picked up some ramps at the farmers market. The chimichurri looks delicious but I have a question about the omelette recipe; the ingredients list includes cheese but it is not mentioned in the instructions. At what point is the cheese incorporated?
Alex
May 8, 2014 at 10:22 amRecipe fail! Thanks for catching; it’s been updated :) Hope you enjoy the ramps!
omlet
December 5, 2015 at 5:31 pmYum!!!! Made it tonight.