Classic Buttery Omelette
Soft, custardy eggs folded around melted cheese with a golden, lightly set exterior — rich, silky, and delicate.
Ingrédients
- 3 large eggs
- 1 tbsp whole milk or water
- 1 tbsp unsalted butter
- 1/4 cup shredded cheddar cheese · or any melting cheese
- 1/4 tsp salt
- black pepper · a pinch
- 1 tbsp fresh chives or parsley · chopped, optional garnish
Préparation
- 1
Beat the eggs
Crack the 3 eggs into a bowl. Add the milk or water, salt, and pepper. Beat briskly with a fork until the yolks and whites are fully combined and slightly frothy — about 30 seconds. Do not over-beat.
- 2
Heat the pan
Place a 8- or 9-inch non-stick skillet over medium heat. Add the butter and let it melt completely, swirling to coat the pan. When the butter foams and the foam begins to subside, the pan is ready. Do not let the butter brown.
- 3
Pour and cook the base
Pour in the egg mixture all at once. Let it sit undisturbed for about 10 seconds until the edges just begin to set. Then, using a rubber spatula, gently push the cooked edges toward the center while tilting the pan to let the runny egg flow to the edges. Repeat around the pan.
- 4
Add the filling
When the egg is mostly set but still looks slightly glossy and wet on top — not fully dry — scatter the shredded cheese over one half of the omelette.
- 5
Fold and plate
Slide the spatula under the plain half and fold it over the cheese side to form a half-moon. Tilt the pan and slide the omelette onto a plate seam-side down. The residual heat will finish melting the cheese inside. Garnish with chopped chives or parsley if using.