The Recipe · No.848 · Cheese Omelette

Cheese Omelette, and Where to Source It

Low heat and constant motion make it tender. Keep the eggs moving with a spatula over gentle heat so they set into small soft curds, then stop, add the cheese, and fold while the top is still a little wet — it finishes cooking off the heat and stays creamy, never browned or rubbery.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep3 min
Cook4 min
Makes1 omelette
CuisineFrench
Greedometer ●●●●● A fair little treat Level Easy
A reasonable little indulgence.
Cook it with
Stovetop
Suits
VegetarianGluten-free
Contains  dairy · eggs
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Straight Answers
Can you make Cheese Omelette in an air fryer? — Not really

Not really — loose batter spreads and needs a flat, hot surface. Keep this one on the stovetop or griddle.

Can you freeze Cheese Omelette? — Yes

Yes — cool it, portion into airtight containers, and freeze; thaw in the fridge and reheat.

Can you make Cheese Omelette ahead of time? — Partly

The components hold — prep the parts ahead and finish it close to serving for the best texture.

Is Cheese Omelette gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Cheese Omelette vegan? — Vegetarian, not vegan

It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.

Part One
The Ingredients — and where to get them
Cook for 1 omelette
Eggs
Two or three, beaten just until uniform with a pinch of salt. Deep-gold pasture yolks.
3
Source it →
Cheese
A good melter — cheddar, gruyère, or a soft cheese — grated so it melts fast.
1/3 cup
Source it →
Butter
To coat the pan and keep it from sticking. A good butter.
1 tbsp
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. BeatBeat the eggs with salt until just uniform.
  2. Soft-scrambleMelt butter over medium-low, pour in the eggs, and stir gently as they set into soft curds.
  3. Cheese and foldWhen the top is still a little wet, scatter the cheese over one half.
  4. FinishFold it over, let it sit off the heat thirty seconds to melt, and slide onto a plate.
Part Three
The Toolkit

Nonstick skillet · Silicone spatula · Grater

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