Cheese Omelet

Cheese Omelet
Photo by Scott Phillips


  • 2 large eggs
  • Freshly ground black pepper
  • ½ Tbs. unsalted butter; more as needed
  • 1/8 tsp. sea salt or kosher salt
  • ¼ cup loosely packed grated Gruyère

Melt the butter in an 8-inch nonstick skillet over medium heat. In a small bowl, lightly beat the eggs, salt, and a couple of grinds of pepper with a fork until the whites and yolks are completely mixed and the eggs are frothy. Pour the eggs into the skillet and let them sit, undisturbed, until ...

View full recipe at Fine Cooking


Variations on Cheese Omelet

  • Cheese Omelet
    • 1 cup (4 ounces) shredded Cheddar cheese
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons butter or margarine
    • 6 eggs, separated
    • +1 other ingredients

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