Cheese omelette
A soft, golden omelette folded around melted cheddar, the first egg dish worth learning and a ten-minute dinner forever after.
- 15 min total
- 10 min hands-on
- Anyone can make this
- Serves 1
- About $1.84 a serving
- 620 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 1 servings.
- 2 slices whole wheat bread
- 3 large eggs
- 1 tbsp milk
- 1 tbsp butter
- ⅓ cup shredded cheddar
- 1 tsp chives, chopped (optional)
From your pantry
- 1 pinch salt
- 1 pinch black pepper
Each serving has about 620 calories, 35 g protein, 27 g carbs and 41 g fat, and costs about $1.84 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No butter? Ghee works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
Toast the bread and set it on a plate.
Crack the eggs into a bowl, add the milk, salt and pepper, and with a fork until evenly yellow and a little foamy.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the butter in an 8-inch nonstick over medium heat until it foams.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Pour in the eggs and let them sit 20 seconds. Push the set edges toward the middle with a spatula, tilting the pan so raw egg runs underneath, until mostly set but still glossy on top, about 2 minutes.
Medium heatTimer: 2 min
Dolly’s tip: This is the whole trick. Push, tilt, repeat, and stop while the top still looks a little wet.Sprinkle the cheese over one half and cook 30 to 60 seconds more, until the cheese starts to and no runny egg is left.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heatTimer: 45 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the empty half over the cheese with your spatula and slide the omelette onto the plate. Top with the chives.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: If it tears as you fold, just roll it up. It tastes exactly the same.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›High-protein dinners ›What to make with eggs and cheddar ›