Fluffy Cheese Omelet

# What You’ll Need:

→ Eggs and Dairy

01 - 4 large eggs

02 - 2 tablespoons milk or cream

03 - 1 tablespoon unsalted butter

04 - 3 ounces grated cheese (Gruyère, Cheddar, or Emmental)

→ Optional Fillings

05 - 1.75 ounces cooked ham, diced (omit for vegetarian)

06 - 1.5 ounces diced bell pepper

07 - 1 ounce chopped fresh spinach

08 - 0.7 ounces sliced mushrooms

→ Seasonings

09 - Salt, to taste

10 - Black pepper, to taste

11 - Fresh herbs (chives or parsley), finely chopped (optional)

# Steps:

01 - Crack the eggs into a bowl. Add milk or cream, salt, and pepper. Whisk until fully combined and slightly frothy.

02 - Melt the butter in a nonstick skillet over medium heat until bubbling but not browned.

03 - Pour the egg mixture into the skillet, tilting to spread evenly. Cook undisturbed for 1 minute until the edges begin to set.

04 - Evenly sprinkle grated cheese over the eggs. Add desired optional fillings such as ham and vegetables.

05 - Using a spatula, gently lift the edges to allow uncooked egg to flow underneath. Cook for 1 to 2 minutes until nearly set but still slightly creamy on top.

06 - Fold the omelet in half and cook for 30 seconds more. Slide onto a plate and optionally garnish with fresh herbs. Serve immediately.

# Expert Advice:

01 -

A proper omelet is ready faster than toast, yet feels elegant enough for company.
It's endlessly flexible—use what you have in the fridge and it still tastes intentional.
Those few minutes of gentle attention to the pan teach you something about patience.

02 -

Medium heat is non-negotiable; high heat makes rubbery eggs and a burnt bottom with raw eggs on top.
The omelet continues cooking from residual heat for a few seconds after you fold it, so remove it from the pan slightly before it looks fully done.
If you're adding wet vegetables like tomatoes, pat them dry first or your omelet will turn soggy.

03 -