This herb and cheese omelet takes breakfast up a notch. Fresh herbs, melty cheese, and a few minutes in the kitchen are all it takes to make a meal that feels a little indulgent but is completely effortless. Perfect for mornings when you want something a bit more special.

A cheese omelet on a plate with fruit and a dollop of sour cream.

Here is Why This Omelet Recipe with Herbs Works

Fresh Herbs = Maximum Flavor: Tossing in a mix of fresh herbs takes this omelet from “meh” to “whoa” in no time. It’s like your breakfast went to culinary school.

Cheese Makes Everything Better: Melty Swiss cheese (or your favorite cheese) turns this omelet into a gooey, savory masterpiece.

Quick and Easy: Ready in minutes, even if you’re still half-asleep.

Customizable: Swap the herbs, change the cheese, or add extra fillings. This recipe is basically your blank canvas for breakfast greatness.

If you like this recipe, try our fluffy egg white omelet.

Ingredients used to make a herb and cheese omelette.

The Ingredients

Fridge: Eggs, milk, Swiss cheese (or any cheese of your choice), butter.
Produce: Fresh thyme, parsley, tarragon, chives
Pantry Seasonings: Salt, black pepper

Pushing scrambled eggs aside in a pan to make an omelette.

Variations

Spinach and Feta Omelet: Sauté a handful of fresh spinach and crumble ⅓ cup of feta cheese into the filling.

Mushroom and Gruyere Omelet: Sauté ½ cup of sliced mushrooms in butter before adding them along with shredded Gruyere cheese.

Tomato Basil Mozzarella omelette: Add ¼ cup of diced fresh tomatoes and substitute basil for the herbs, then fill with shredded mozzarella cheese.

Adding herb and grated cheese on half of the skillet with an omelet.

Tips for Omelette Success

A nonstick or well-seasoned skillet makes flipping and folding a breeze—no stuck-on eggs to scrape off later.
Keep It Low and Slow. Medium-low heat is your best friend for even cooking without overbrowning the eggs. Patience pays off!
Chop your herbs and shred your cheese before you start cooking. Things move fast once the eggs start to set.
When the edges start to set, gently tilt the pan and swirl the uncooked egg to the edges for an even, perfectly cooked omelet.
Resist the urge to add too many filling, they’ll make folding tricky and can break your omelet. Keep it simple for the best results.

Folding half of an omelet over on itself.

Storing Leftovers

Refrigerate: Place the omelet in an airtight container or wrap it tightly in plastic wrap. Store in the refrigerator for up to 2 days.

Reheat: Warm the omelet in a nonstick skillet over low heat or in the microwave in 20-second intervals until heated through.

A three egg omelet on a plate with fruit then topped with fresh herbs.

Cheese Omelette with Fresh Herbs

This herb and cheese omelet is easier than it looks, I promise! A few fresh herbs, some cheese, and a little patience are all you need. It’s forgiving and way more fun than scrambling eggs.

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An omelet made with fresh herbs and cheese.

Cheese and Herb Omelet

Fresh herbs, melty cheese, and loads of flavor make this omelet a go-to for breakfast or brunch. It’s quick, simple, and feels just a little fancy. It is perfect for slow mornings or when you just want something comforting and delicious. You’re going to love how easy this is!

4.91 from 10 votes

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Prep Time: 5

Cook Time: 8

Total Time: 13

Servings: servings

Calories: 668kcal

Author: Pat Nyswonger

Ingredients

3 large eggs
2 tablespoons milk
Salt and black pepper to taste
1 tablespoon butter or olive oil
2 tablespoons fresh herbs chopped (I used equal parts thyme, parsley, tarragon, and chives)
⅓ cup shredded Swiss cheese or any cheese of your choice

Instructions

In a medium bowl, whisk together the eggs, milk, a pinch of salt, and a grind of black pepper until fully combined.
Heat a nonstick or well-seasoned skillet over medium-low heat. Add the butter, swirling to coat the bottom of the pan evenly.
Pour the egg mixture into the skillet. Let it cook undisturbed for 1-2 minutes until the edges begin to set. Gently push the edges of the omelet toward the center with a spatula, tilting the pan to let the uncooked egg flow to the edges. Repeat until the eggs are mostly set but still slightly soft on top.
Sprinkle the chopped herbs and shredded cheese over one half of the omelet.
Using a spatula, carefully fold the bare half of the omelet over the herb and cheese filling. Cook for another 30-60 seconds, or until the cheese is melted and the omelet is cooked to your preference.
Slide the omelet onto a plate and garnish with additional herbs if desired. Serve immediately.

Notes

A nonstick or well-seasoned skillet is key to avoid sticking and make flipping or folding the omelet easier.
Cook the omelet over medium-low heat for even cooking. High heat can cause the eggs to dry out or brown too quickly.
Have your cheese shredded and herbs chopped before starting.
As the edges set, tilt the pan and gently push the cooked eggs toward the center, letting the uncooked egg flow to the edges for an even cook.
Once folded, let the omelet sit in the pan for a few extra seconds to let the cheese melt fully before serving.
Fresh herbs bring the best flavor. Dried herbs don’t quite give the same pop, but they’ll work in a pinch.
Omelets can take a little practice, so don’t stress if the first one isn’t perfect.