Cheese Omelet
This is one of my go-to breakfasts before school. It’s full of protein and quick to make!
Cheese Omelette
Servings
1
servingsTotal time
15
minutesIngredients
2 large eggs
Salt and pepper, to taste
2 tablespoons grated cheese (cheddar, mozzarella, or your choice)
1 tablespoon butter or cooking oil
Optional fillings (e.g., diced bell peppers, onions, ham, mushrooms)
Directions
- Crack the 2 eggs into a bowl. Add a pinch of salt and a dash of pepper. Whisk the eggs until the yolks and whites are fully combined and slightly frothy.
- Grate the cheese and set it aside, and if you’re using any additional fillings, chop or prepare them now.
- Place a non-stick skillet over medium heat and add the 1 tablespoon butter or cooking oil. Let it melt and coat the bottom of the pan evenly.
- Optional: If you’re adding fillings like onions, bell peppers, or mushrooms, sauté them in the pan for a few minutes until they soften and begin to caramelize.
- Pour the whisked eggs into the skillet with the fillings, Allow the eggs to set for a few seconds without stirring. Sprinkle the grated cheese evenly over one-half of the omelet.
- Fold the Omelette: Using a spatula, carefully fold the other half of the omelet over the cheese, creating a half-moon shape.
- Continue cooking for about a minute or until the omelet is cooked through and the cheese is melted.
- Gently slide the omelet onto a plate, and serve and enjoy!
