Cheese Omelette
A fluffy three-egg omelette with melting cheese in the middle. The fastest proper meal you can cook, once you know the fold.
Ingredients
- 3 eggs · 150 g · 214 kcal
- 30 g cheddar cheese · 30 g · 121 kcal
- grated
- 10 g butter · 10 g · 72 kcal
- salt and black pepper
Method
- Whisk the eggs with a pinch of salt until the whites and yolks are fully blended and slightly frothy.
- Melt the butter in a non-stick pan over a medium heat until foaming, tilting the pan to coat it.
- Pour in the eggs and leave for 20 seconds, then pull the cooked edges into the middle with a spatula, tilting so the raw egg runs out.
- When the omelette is almost set but still soft on top, scatter the cheese down the middle.
- Fold one side over the cheese, then the other, and slide onto a plate. Season with black pepper and serve at once.
💡 A 20 cm pan is the sweet spot for a 3-egg omelette — too big and it cooks paper-thin.
Nutrition per serving
Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).
407kcal / serving
| Macro | Per serving | Whole recipe |
|---|---|---|
| Calories | 407 kcal | 407 kcal |
| Protein | 26.5 g | 26.5 g |
| Carbs | 1.4 g | 1.4 g |
| Fat | 32.2 g | 32.2 g |
| Fibre | 0.0 g | 0.0 g |
| Sugars | 1.1 g | 1.1 g |