Yes, a Cheese Omelette can feel like a pretty basic meal, but it’s chock full of protein and nutrients. Plus, it’s a perfect dish for any cook to master! Whether you like it plain and cheesy or loaded with veggies, this foolproof omelette recipe is great for beginners and a family favorite.
Table of Contents
Why I Love This Recipe
- Easy Protein: Eggs are a great source of protein, vitamin A, and iron. It’s perfect for all ages! Looking for more breakfasts with eggs? Try a Veggie Filled Frittata, this One Pan Breakfast Sandwich or these easy to make Egg Bites.
- Customizable: Dice up veggies to add a pop of color, whether or not you add cheese.
- Easy to Cook: Eggs are a great option for beginner cooks. Once you can trust your kids at a hot stove they can learn to cook eggs.
The Ingredients
- Eggs: Organic, brown, backyard all work here!
- Butter: Using fat is key to making the egg not stick to the pan.
- Salt: A pinch of salt really enhances flavor.
- Cheese: Add shredded cheese to the egg to see if your kids prefer it!
Substitutions and Variations
- Add Color: Once your kids love eggs and omelettes, you can introduce them to new veggies. Bell peppers, spinach, or mushrooms add a pop of color and extra nutrients. No need to hide them—just chop them small, and the melty cheese helps make them more appealing.
- Dairy-Free: If your wee one is dairy-free, feel free to use a bit of olive oil in place of butter and skip the cheese.
How to Make a Cheese Omelette
Step 1: Whisk eggs, milk and salt in a bowl.
Step 2: Melt butter in a 6 or 8-inch nonstick pan over medium heat (approximately 30 seconds) making sure it coats the bottom of the pan. As soon as the butter stops bubbling (and before it starts to brown) slowly pour in the egg mixture.
Step 3: Pour in the egg mixture tilting the pan to spread it evenly. Let the egg firm up a little. After about ten-seconds, shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
Step 4: Continue to cook for another minute or so until the egg mixture holds together. Do not let the underside of the eggs brown.
Step 5: Add cheese once egg is mostly cooked.
Step 6: Carefully flip egg to seal shut. Continue to cook another 30 seconds or until the omelette is thoroughly cooked through.
Tips and Tricks
- Don’t be Afraid of Fat: You need plenty of butter to keep the egg from sticking to the pan! Don’t get frustrated.
- Don’t Overcook: Add cheese and flip to seal shut before egg is completely dry on the surface so you don’t overcook it.
- Nonstick: Even with fat, you need a good quality nonstick skillet when cooking eggs.
FAQs
I recommend using a nonstick skillet. If you use teflon, always ensure there are no scratches or flaking so the coating doesn’t get in your food. There are great healthier options such as ceramic coated skillets. Even with these coatings you will want to use plenty of butter to keep the egg from sticking. Cast iron and stainless do work, but you’ll need even more fat, and it’s not for beginners.
I love to round out an egg meal with fruit for the Vitamin C. You can also add a slice of buttered toast or a small serving of oatmeal. Kids might also enjoy dipping their egg in ketchup. Think up creative ways to serve, such as slicing both the egg and toast into “fingers” for little ones to pick up and bite if they aren’t yet using a fork.
More Breakfast Recipes
A cheese omelette is one of those simple, satisfying meals that never gets old. Whether you’re making it for a quick breakfast, an easy lunch, or even a last-minute dinner, it’s a go-to recipe that’s endlessly customizable. Let me know what you put in your omelettes — leave a comment and rating below!
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Cheese Omelette
Ingredients
- 2 eggs
- 2 teaspoon whole milk or water
- 3 tablespoon cheddar cheese, shredded (you can use other types of cheese)
- 2 teaspoon butter or oil
- salt, to taste
Instructions
- Whisk the egg, milk and salt in a bowl with a fork until thoroughly combined.
- Melt butter in a 6 or 8-inch omelette pan over medium heat (approximately 30 seconds) making sure it coats the bottom of the pan. As soon as the butter stops bubbling (and before it starts to brown) slowly pour in the egg mixture.
- Pour in the egg mixture tilting the pan to spread it evenly. Let the egg firm up a little, and after about ten-seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
- Continue to cook for another minute or so until the egg mixture holds together. Do not let the underside of the eggs brown.
- Sprinkle the top with the shredded cheese and with a spatula; gently fold the omelette in a half moon shape.
- Continue to cook another 30 seconds or until the omelette is thoroughly cooked through.
- Cool, cut into bite size pieces if servings to kids/toddlers and serve.
Notes
- Don’t be Afraid of Fat: You need plenty of butter to keep the egg from sticking to the pan! Don’t get frustrated.
- Don’t Overcook: Add cheese and flip to seal shut before egg is completely dry on the surface so you don’t overcook it.
- Nonstick: Even with fat, you need a good quality nonstick skillet when cooking eggs.
[…] in the morning. Egg, butter, whole milk, cheese, what’s not to like? I got the recipe from Weelicious – Cheese Omelette. Thank you for saving my sanity from feeding a picky eater in the […]