Cheese Omelet


  • 1/3 cup coarsely grated Cheddar cheese
  • 1 tablespoon 
  • 4 large eggs


  1. Heat  in a 10-inch nonstick skillet over moderately high heat. Meanwhile, whisk eggs in a bowl.
  2. Pour eggs into skillet and cook, stirring gently with a fork, until they begin to set. Spread eggs evenly in skillet and sprinkle with cheese. Reduce heat to low and cook until omelet is just set.
  3. Holding skillet above a plate, tilt it until omelet begins to slide out and almost half is touching plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself. Cut in half and serve immediately.

Serving suggestions: Optional: add various kinds of sautéed vegetables to the omelet once it has set. Yield: 2

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