Ingredients
Equipment
Method
- Crack the eggs into a small bowl and whisk vigorously for about 20 seconds until fully combined and slightly frothy. Season with a pinch of salt and pepper.
- Grate the cheese finely using a box grater, then set aside. Prepare any optional fillings if desired.
- Heat the non-stick skillet over medium-low heat and add the butter. Allow it to melt gently, releasing a nutty aroma and creating a thin coating that starts to foam softly—no browning.
- Pour the beaten eggs into the skillet. Let them sit undisturbed for about 10-15 seconds until they just start to set around the edges and you notice a slight shimmer on the surface.
- Gently tilt the skillet and use your spatula to push the cooked edges towards the center, allowing raw eggs to flow underneath. Continue until the eggs are mostly cooked but still slightly runny on top, about 30 seconds.
- Sprinkle the grated cheese evenly over one half of the eggs. The cheese should begin to melt gently into the eggs, creating a silky layer. If you're adding fillings like herbs or cooked vegetables, sprinkle them now.
- Cover the skillet briefly with a lid or gently press the cheese into the eggs, then cook for another 20-30 seconds until the cheese is oozy and the eggs are just set but still tender.
- Using your spatula, carefully fold the omelette in half over the cheese, pressing gently to seal the edges. Let it cook for another 30 seconds, allowing the cheese to fully melt and the eggs to finish cooking.
- Slide the omelette onto a plate, keeping the fold intact. Let it rest for 30 seconds to allow the flavors to settle and the cheese to set just right.
- Finish with a sprinkle of herbs if desired, then serve immediately while the cheese is creamy and gooey, and the eggs are tender and fluffy.
Notes
Use low heat and fine-grated cheese to ensure a creamy, even melt. Resting the omelette for 30 seconds helps the flavors meld beautifully.