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Cheese Omelette
Frenchvegetariangluten-free

Cheese Omelette

A two- or three-egg omelette folded around whatever cheese is in the drawer. Weeknight protein when you have eggs and not much else — no fancy French technique required.

10 minsEasy1 servings340 kcal

shopping_basketIngredients

  • Eggs3 large
  • Butter1 tablespoon
  • Shredded cheddar or mozzarella1/3 cup
  • Saltpinch
  • Black pepperto taste
  • Leftover ham, spinach, or cooked vegetablesoptional, 1/4 cup

Nutrition Per Serving

Calories

340

Protein

22g

Fat

26g

Carbs

3g

restaurantInstructions

1

Beat eggs

Beat eggs with a pinch of salt until no streaks of white remain. Set the cheese and any leftover fillings next to the stove — once the eggs hit the pan you cannot wander off.

2

Heat the pan

Melt butter in an 8- or 10-inch nonstick skillet over medium heat. Tilt to coat. The butter should foam, not brown.

3

Set the eggs

Pour in eggs. As the edges set, pull them toward the center with a spatula and tilt the pan so raw egg runs underneath. After about 45 seconds the bottom should be set and the top still slightly wet.

4

Add cheese and fold

Sprinkle cheese (and optional leftovers) over one half. Fold the other half over with the spatula. Cook 20–30 seconds more so the cheese melts.

5

Plate

Slide onto a plate seam-side down. Pepper on top. Eat immediately — omelettes do not wait.

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