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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.
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.
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.
Recipe Tips
A nonstick or well-seasoned skillet makes flipping and folding easier.
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.
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 cheesy scrambled eggs.
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Cheese and Herb Omelet
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Ingredients
- 3 large eggs
- 2 tablespoons milk
- Salt and 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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