recipe

A nonstick skillet is essential if you want to make an egg-cellent omelet!

safety
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 10 minutes
yield
  • Serves 1

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Prepare Ingredients

2
large eggs
Pinch
salt
Pinch
pepper
1 tablespoon
unsalted butter
2 tablespoons
shredded cheddar cheese

Gather Cooking Equipment

Medium bowl
Whisk
10-inch nonstick skillet
Rubber spatula
Plate
1
 
2
large eggs
Pinch
salt
Pinch
pepper

In medium bowl, whisk eggs, salt, and pepper until well combined.

 
2
 
1 tablespoon
unsalted butter

In 10-inch nonstick skillet, melt butter over medium heat until hot, swirling to evenly coat skillet, about 1 minute.

 
3
 

Add eggs to skillet and stir gently with rubber spatula until eggs just begin to set, about 10 seconds.

 
4
 

Use spatula to gently pull and lift cooked eggs into center of skillet. Tilt and swirl skillet so uncooked eggs run to cleared edges of skillet. Cook until egg on top is mostly set but still moist, 1 to 2 minutes.

Once eggs begin to set, use spatula to gently pull and lift cooked eggs into center of skillet. Tilt and swirl skillet so uncooked eggs run to cleared edges of skillet.

 
5
 
2 tablespoons
shredded cheddar cheese

Turn off heat. Sprinkle omelet with cheese and let melt, about 20 seconds. Use rubber spatula to carefully fold omelet in half, forming half-moon shape with cheese inside. Slide omelet onto plate and serve.

Once the cheese has melted, it's time to fold the omelet in half so the cheese is on the inside.