Cheese omelette

Name: Cheese omelette
Total time: 12 min
Yield: 4
Ingredients: 8 eggs; 1 cup grated cheese; 1/4 cup milk; 2 tablespoons butter; 1/4 cup parsley; to taste Salt and pepper

A soft omelette with melted cheese and parsley, folded in half and still pale yellow.

Vegetarian

Cooking time: 12 min
Hands-on time: 12 min
Difficulty: Easy
Calories: 490
Contains: Dairy, Eggs

The secret to a soft omelette is low heat and patience: butter that foams without browning, and eggs drawn from the edges to the middle until two-thirds have set and the top is still glossy — then the cheese finishes the rest under the lid.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the omelet

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Equipment

Non-stick pan — A well-greased ordinary pan will do, but folding gets harder.
Bowl and whisk — Beat until the color is completely even before it hits the pan.

Method

Whisk the eggs with the milk, salt, and pepper until the color is completely uniform.
3 min
You’ll know it’s ready when
No white streaks are visible in the mixture.
Melt the butter in a non-stick pan over low heat, and pour in the eggs.
2 min
You’ll know it’s ready when
The butter foamed but did not brown.
Tip: Brown butter gives the omelet a burnt color and taste.
Gently stir from the edges towards the center until two-thirds of the egg sets and the top is still moist.
4 min
You’ll know it’s ready when
The top is glossy and moist, and the bottom is set.
Sprinkle the cheese and parsley on half of the omelet, fold it in half and leave it covered for a minute.
3 min
You’ll know it’s ready when
The cheese has melted and the omelet is pale yellow, not browned.