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Simple Cheese Omelette

Course Breakfast
Cuisine British
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 1
Author Fiona Maclean


  • 2-3 Medium Eggs
  • 25 g Butter
  • 50 g Cheese I like cheddar or a similar 'hard' cheese. Grate
  • 1 teaspoon Water
  • Salt and pepper to taste


  1. Gently break the eggs, season with salt and pepper and whisk in a teaspoon of cold water. You shouldn't try to 'froth' the mixture, just to get a consistent yellow mixture.
  2. Melt the butter over a medium heat in a good non-stick pan.
  3. Once the butter starts to bubble, tip in the egg mixture
  4. Allow the egg mixture to set for a minute then tilt the pan and pull back the set egg, to let the unset part reach the base of the pan. Your aim is to keep an 'omelette' shape, not make scrambled eggs, so do this gently

  5. Put the cheese in a little heap in one-quarter of the omelette mixture. Allow it to cook till the cheese just starts to melt

  6. Fold over the omelette to cover the cheese and if possible, flip the entire thing. Continue cooking over a low heat for a minute
  7. Serve with a green salad