This Easy Cheese Omelet is a quick, filling meal you can make in less than 10 minutes with three eggs, a pat of butter and a handful of cheese. It works for breakfast, lunch or one of those nights when dinner needs to be on the table fast.

An omelet is also a smart way to stretch a tight grocery budget. Folding the last of the ham, a few mushrooms or half a bell pepper into eggs means those leftovers get eaten, not thrown out.

Don’t worry about making it look perfect. If it tears when you fold it, it tastes exactly the same, and you’ll get better every time you make one.

Ingredients and Swaps

Eggs: Three large eggs make a full-size omelet for one. Use two for a smaller one.
Butter: Coats the pan and adds flavor.
Cheese: Cheddar, Swiss, mozzarella, pepper Jack or American. Any cheese that melts well.
Water or milk: A tablespoon loosens the eggs so they cook up tender.

Tips for an Omelet That Folds

Use an 8-inch nonstick skillet. A bigger pan spreads the eggs too thin and they overcook.
Have the filling ready. An omelet cooks in about 3 minutes, so shred the cheese and cook any add-ins first.
Keep the eggs moving at the start. Pull the set edges toward the center and tilt the pan so raw egg fills the gaps.
Fold while the top is still a little moist. It finishes cooking inside the fold.
Don’t overfill. About ⅓ cup of filling in total is the limit for a neat fold.

Folded cheese omelet with melted cheddar and chives on a plate

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Easy Cheese Omelet

A soft, golden three-egg omelet filled with melted cheddar. Ready in less than 10 minutes and easy to customize with whatever you have on hand.

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Prep Time 3

Cook Time 4

Total Time 7

Servings: 1 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

3 large eggs
1 tablespoon water or milk
Salt and black pepper a pinch of each
2 teaspoons butter
¼ cup shredded cheddar cheese

Method

Crack the eggs into a bowl. Add the water, salt and pepper and whisk until fully blended.
Melt the butter in an 8-inch nonstick skillet over medium heat, swirling to coat the pan.
Pour in the eggs. As the edges set, use a spatula to gently pull them toward the center, tilting the pan so the uncooked egg runs to the edges.
Cook for 1–2 minutes, until the eggs are mostly set but still a little moist on top.
Sprinkle the cheese over one half. Fold the other half over the cheese and cook for 30 seconds more, until melted.
Slide the omelet onto a plate and serve right away.

Notes

An 8-inch nonstick skillet is the right size for a 3-egg omelet. A bigger pan makes it thin and easy to overcook.
Use 2 eggs for a smaller omelet.
Any good melting cheese works: Swiss, mozzarella, pepper jack or American.
If the omelet breaks, stir it into a scramble. It will taste just as good.

Omelet Filling Ideas

Ham and cheese: Add ¼ cup of diced cooked ham with the cheddar.
Veggie: Sauté mushrooms, bell peppers or spinach first so they don’t water down the eggs.
Western: Cook diced ham, bell pepper and onion for 2–3 minutes before the eggs go in.
Leftovers: Roasted vegetables, cooked sausage or the last spoonful of chili all work.