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Cheese Omelet

If you’ve got two eggs, you’ve got dinner.

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Omelets are a weary cook’s best friend. And why not? Don’t fear the flip: the technique is so much easier than it might seem—and as long as you have a couple of eggs on hand, a quick, satisfying dinner is never more than a few minutes away. Fill one with shredded cheese, sliced ham, or whatever vegetables happen to be lurking at the bottom of the crisper drawer. (Think of it as a choose-your-own-omelet-adventure!) Then, do as the French do, and pair it with a simple green salad and an easy vinaigrette (and a glass of wine, of course) and you’ll have a classic, bistro-style meal that’s every bit as speedy as it is sophisticated.

Ingredients

  1. Check 2 large eggs
  2. Check Kosher salt
  3. Check Black pepper
  4. Check ½ tablespoon unsalted butter
  5. Check 1 ounce sharp cheddar (or other hard cheese), grated

Directions

  1. Crack the eggs into a small bowl along with a pinch of salt and pepper. Whisk to combine.
  2. Melt butter in an 8-inch nonstick skillet over medium heat. Once the butter has melted, pour the egg mixture into the pan. Cook, tilting the pan so that the eggs cover the surface evenly, until the mixture is just set, about 2 minutes. Sprinkle cheese over half of the egg mixture. Using a rubber spatula, gently fold the other side of the eggs over the filling. Cook for another minute, until the cheese has melted. Slide omelet out of skillet and onto plate to serve.