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!
Servings: 2 servings
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
Choose the right pan: Use a nonstick or well-seasoned skillet to prevent sticking and make flipping or folding easier.
Keep the heat low: Cook over medium-low heat for gentle, even cooking. High heat can brown or dry out the eggs too fast.
Prep ingredients first: Shred the cheese and chop any herbs before you start. Omelets move quickly once the eggs hit the pan.
Tilt and swirl as it sets: As the edges set, tilt the pan and gently push the cooked egg toward the center, letting the uncooked portion flow to the edges.
Let it finish in the pan: After folding, leave the omelet in the pan for a few seconds so the cheese melts completely.
Use fresh herbs if possible: Fresh herbs give the best flavor. Dried herbs will do in a pinch but won’t have quite the same brightness.
Nutrition
Serving: 1 serving | Calories: 668kcal | Carbohydrates: 51g | Protein: 33g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Cholesterol: 310mg | Sodium: 717mg | Fiber: 20g | Sugar: 16g
