Cheese omelette
I’ve lost count of the number of times I’ve tried to make an omelette only for it to turn into scrambled eggs, fall apart, or end up rubbery. After plenty of trial and error, I finally cracked it—just a few simple steps are all you need for a perfect omelette every time.
A cheese omelette is one of those simple, comforting dishes that never lets you down: soft, fluffy eggs wrapped around melted cheese make the ideal quick breakfast, light lunch or easy weeknight meal. Deliciously satisfying and made with just a handful of everyday ingredients, it’s the go‑to dish when you want something warm, cheesy and ready in minutes.
Variations to your omelette
This is what I love about omelettes, you can add lots of other ingredients, especially if you have bits in the fridge that you need to use up. Some other suggestions would be, spring onions, mushrooms, fried crispy bacon or sausages, tomatoes or even peppers.
Top Tip:
If you are adding any thing that’s uncooked (onions, mushrooms, peppers etc), you would add these when the butter has melted, and gently fry until they begin to soften, then add the egg.
Serving suggestions with a Cheese Omelette
- Roasted new potatoes with paprika
- Green beans with lemon and garlic
- Buttered toast or sourdough
- Hash browns or crispy potato cubes
- Baked beans
- Roasted courgettes
- Grilled tomatoes
- Sautéed mushrooms or aubergines
- New potatoes with butter and herbs
- Sweet potato fries
- Chips or fries
- Coleslaw (classic or light)
- Caramelised onions on the side
- Sliced tomatoes with olive oil and sea salt
- Beetroot salad (fresh or pickled)
- Avocado and tomato salsa
- Buttered baby spinach
- Broccoli spears with parmesan
- A small bowl of soup (tomato, veg, or chicken)
- Smoked salmon slices
- A dollop of crème fraîche or sour cream
- Fresh herbs (tarragon, dill, basil) for a different flavour profile
- A spoon of caramelised onion chutney
Cheese omelette
Ingredients
- 15 g unsalted butter
- 3 large eggs, whisked together
- large pinch of salt and pepper
- 25 g mature cheddar, grated
Instructions
- In a non-stick frying pan, melt the butter over a high heat tilting the melted butter so that it covers the whole pan.
- Turn the heat down to medium and pour the eggs into the pan and leave for a few mins to set.
- If the eggs start to bubble in the middle, gently slit down the middle to let the remaining egg seep through and tilt the pan to spread any remaining egg around the edges. It doesn't need to be fully cooked.
- When the egg is nearly cooked, add the grated cheese to half side of the omelette and with a spatula carefully flip the other half of the omelette over the cheese to create a half moon.
- Cook for a few extra mins and the flip the omelette over to cook on the other side.
- Serve immediately with some chips, salad or simply some tomato ketchup.