Ingredients
Equipment
Method
- Crack the eggs into a small bowl and whisk vigorously for about 20 seconds until the mixture is fully combined and slightly frothy. This introduces air for a fluffier texture.
- Grate the sharp cheddar cheese and set aside. Freshly grated cheese melts more smoothly and yields a gooey, rich texture.
- Heat a non-stick skillet over medium-low heat and add the butter. Let it melt slowly until it foams and turns a light nutty brown, releasing a warm aroma.
- Pour the beaten eggs into the skillet, tilting to spread evenly. Listen for a gentle sizzle as the eggs start to set at the edges, and watch for a slight bubbling appearance on the surface.
- Let the eggs cook undisturbed for about 30 seconds until the edges just begin to firm up and turn golden, while the center remains slightly runny.
- Use a spatula to gently push the edges toward the center, tilting the pan to allow the uncooked egg to flow outward. Continue this gentle movement for another 30 seconds until the eggs are mostly set but still soft.
- Sprinkle the grated cheese evenly over one half of the omelette. Wait for about 15-20 seconds until the cheese begins to melt and the eggs are fully set but still tender.
- Carefully fold the omelette in half over the cheese with a spatula, pressing gently to seal the edges. Let it cook for another 10-15 seconds to ensure the cheese melts thoroughly inside.
- Slide the folded omelette onto a plate and let it rest for about a minute. This allows the cheese to settle and the residual heat to finish cooking the eggs gently, resulting in a gooey, smoky, and tender final dish.
- Finish with a dash of freshly cracked black pepper or chopped herbs if desired. Serve immediately to enjoy the warm, melty cheese and fluffy eggs at their best.
Notes
For a richer flavor, try adding a pinch of smoked paprika or fresh herbs. Controlling the heat ensures the eggs stay tender and cheese melts perfectly without greasiness.