Cheese Omelet

Cheese Omelet
Photo by Scott Phillips


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

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
    • 6 eggs, separated
    • 1 cup (4 ounces) shredded Cheddar cheese
    • 2 tablespoons butter or margarine
    • 1/3 cup soft breadcrumbs
    • Salt and pepper to taste

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