Fluffy Cheese Omelet
A light and airy omelet loaded with cheddar cheese and fresh herbs for a perfect breakfast.
Ingredients
- 4 eggs
- 2 tbsp milk
- 1/4 tsp salt
- 1/8 tsp black pepper
Filling
- 1/2 cup shredded cheddar cheese
- 1 tbsp chopped parsley
- 1 tbsp butter
Instructions
- In a medium mixing bowl, whisk together 4 large eggs, 2 tablespoons milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the mixture is light, frothy, and well blended. This extra whisking introduces air, which makes the omelet fluffier.
- Heat 1 tablespoon butter in a nonstick skillet over medium heat until melted and gently bubbling, but not browned.
- Pour in the egg mixture and let it sit for about 20–30 seconds so the edges start to set.
- Using a spatula, gently push the cooked edges toward the center, tilting the pan so uncooked egg flows to the edges.
- When the top is still slightly wet but mostly set, sprinkle 1/2 cup shredded cheddar cheese and 1 tablespoon chopped parsley over one half of the omelet.
- Carefully fold the omelet in half over the filling.
- Cook for an additional 1 minute, just until the cheese melts and the center is cooked through but still tender.
- Slide the omelet onto a plate and serve immediately for the best texture.
Notes
For extra fluffiness, whisk eggs until very light before cooking.
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