Cheese and Herb Omelette
A good omelette isn't about skill so much as patience over medium heat. We beat the eggs only until smooth, cook them in butter and fold while the centre is still a little wet, so the cheese melts and the herbs stay fresh and fragrant.
- Prep
- 5 min
- Cook
- 4 min
- Total
- 9 min
- Servings
- 1
- Level
- Easy
- Per serving
- 400 kcal
Ingredients
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What to use instead
Parsley, basil or young spinach all work instead of dill. You can swap the milk for a spoonful of water for a slightly lighter omelette.
Makes: 1 serving
Shopping list
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Method
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Step 1: Beat the eggs
Crack the eggs into a bowl, add the milk and a pinch of salt. Beat with a fork for 20–30 seconds, just until the whites and yolks are fully combined with no streaks — you don't want a fluffy foam.
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Step 2: Heat the pan
Set a 20–22 cm non-stick frying pan over medium heat and add the butter. Once it has melted and the foaming subsides, but before it starts to colour, it's ready.
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Step 3: Set the base
Pour in the eggs and leave them for 10–15 seconds. Then use a silicone spatula to push the set edges towards the centre, tilting the pan so the runny egg flows into the gaps. After about a minute and a half the bottom will be set and the top still moist and glossy.
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Step 4: Add cheese and herbs
Turn the heat down to low. Scatter the cheese and most of the herbs over one half of the omelette and cover the pan with a lid for 1 minute, until the cheese starts to melt and the top turns creamy.
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Step 5: Fold and serve
Lift the empty half with the spatula and fold it over the filling. Slide the omelette onto a warm plate, grind over some pepper and scatter with the remaining herbs. Eat straight away, while the cheese is still stretchy.
Tips & variations
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Tip
Keep the heat moderate: a very hot pan makes the egg rubbery and browned. A pale yellow omelette with no brown patches is exactly what we're after.
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Variation
Add 30 g finely chopped ham or a few mushrooms sautéed beforehand along with the cheese.
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Swap
Parsley, basil or young spinach all work instead of dill. You can swap the milk for a spoonful of water for a slightly lighter omelette.
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Storage
An omelette is at its best the moment it's made; reheated, it turns dry, so we don't recommend cooking it ahead.
Nutrition
| 1 serving | Whole dish 1 serving | |
|---|---|---|
| Energy | 400 kcal | 400 kcal |
| Protein | 26 g | 26 g |
| Fat | 32 g | 32 g |
| Carbohydrates | 2 g | 2 g |
Approximate values calculated from standard ingredient data.
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