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Perfect Gooey Cheese Omelette

This cheese omelette showcases the art of melting cheese perfectly within fluffy eggs. Using gentle heat and thoughtful cheese selection, it results in a glossy, gooey center with a tender texture. The key lies in technique—adding cheese at just the right moment and controlling the heat for optimal meltiness.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 1
Course: Main Course
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs preferably fresh, farm eggs
  • 1 tablespoon milk or cream optional, for fluffiness
  • 1 tablespoon butter for cooking and flavor
  • 1/2 cup cheddar cheese finely shredded, or try Gruyère for a richer flavor
  • to taste salt and pepper
  • optional fresh herbs chives or parsley, chopped

Equipment

  • Non-stick skillet
  • Silicone spatula
  • Mixing bowl
  • Fork

Method
 

  1. Crack the eggs into a mixing bowl. Whisk thoroughly with a fork until the yolks and whites are fully combined, and the mixture is slightly frothy.
  2. Add a tablespoon of milk or cream, along with a pinch of salt and pepper. Whisk again until the mixture is smooth and slightly bubbly.
  3. Place a non-stick skillet over medium-low heat and add the butter. Let it melt gently, listening for a soft sizzling and watching for a golden sheen to form.
  4. Pour the egg mixture into the skillet. Let it sit undisturbed for about 20 seconds as the edges start to set and bubble slightly.
  5. Gently tilt the pan and use a spatula to spread the eggs evenly, encouraging the uncooked liquid to flow to the edges.
  6. Once the eggs are mostly set but still slightly runny on top, sprinkle the finely shredded cheese evenly over one half of the omelette. This allows the cheese to melt into the eggs.
  7. Fold the omelette in half over the cheese using the spatula. Gently press down to ensure contact and help the cheese melt evenly.
  8. Cook for another 30 seconds on low heat until the cheese starts to glow and the omelette is just set but still moist inside.
  9. Slide the omelette onto a plate. Let it rest for about a minute — this helps the cheese settle into that perfect gooey consistency.
  10. Garnish with chopped herbs if desired, then serve immediately to enjoy the warm, gooey cheese inside.

Notes

Use low and slow heat to ensure the cheese melts evenly without overcooking the eggs. Adding cheese just before folding helps achieve that glossy, gooey interior.