Butter Cheese Omelette
A soft, creamy omelette folded around melted cheese, cooked gently in butter so the eggs stay tender. A fast, high-protein breakfast or light meal.
- Total
- 10 min
- Prep 3 · Cook 7
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding · Tempering eggs
- Savory
- Quick
- Stovetop
Instructions
-
Crack the 3 eggs into a bowl, add a pinch of salt and beat with a fork until the yolks and whites are fully combined and slightly frothy, about 30 seconds. Grate the 30 g cheese.
~2 min
Beating incorporates air and fully combines yolk and white so the omelette cooks evenly and stays tender.
-
Melt 10 g butter in a small non-stick pan over medium-low heat until it foams but does not brown.
~1 min
Butter foams at the right temperature, signalling the pan is hot enough to set eggs gently without browning.
Keep the heat medium-low: high heat makes the eggs rubbery and browns the butter before the centre sets.
-
Pour in the eggs and let them set undisturbed for about 1 minute, then draw the set edges toward the centre with a spatula, tilting the pan so the raw egg fills the gaps.
~1 min
Drawing set edges to the centre lets raw egg flow underneath, cooking the omelette evenly without overbrowning the base.
Tempering eggs Cook eggs over medium-low heat, stirring gently and pulling set edges inward. Stop while the surface is barely wet to avoid rubbery, browned eggs.
-
When the surface is just barely wet but no longer runny, scatter the grated cheese over one half and fold the omelette over it with the spatula.
~1 min
Folding encloses the cheese so it melts from the eggs' residual heat while the surface stays soft.
Pull the pan off the heat while the surface still looks slightly glossy; the residual heat finishes cooking the eggs as you fold.
Folding Use a spatula to lift one half and fold it over the filling in one gentle motion. Fold while the surface is still glossy so the eggs don't crack or dry out.
-
Slide the omelette onto a plate. The eggs should be just set and still soft, not browned.
~1 min