Cheese Omelette
Cheese Omelette is a easy French recipe that serves 2. 274 calories per serving. Recipe by Learn With A Champion on YouTube.
Prep: 3 min | Cook: 7 min | Total: 15 min
Cost: $2.57 total, $1.28 per serving
Ingredients
- 2 pcs Eggs (large)
- 80 g Gruyère (grated)
- 15 g Butter (for cooking, plus a small piece for the pan rim)
- 1 pinch Salt
- 1 pinch Pepper
Instructions
Grate the cheese
Grate the 80 g of Gruyère so that it melts quickly in the pan.
Time: PT2M
Melt the butter
Place the butter in the pan and melt it over medium heat, watching so it doesn't brown.
Time: PT2M
Break and mix the eggs
Crack the eggs into the bowl and lightly stir with a fork only to break the yolks and distribute them into the whites.
Time: PT1M
Cooking the omelette
Pour the beaten eggs into the hot pan, reduce the heat slightly and let set. Gently fold the edges toward the center to form a round shape.
Time: PT2M
Add the cheese
When the omelette starts to set but the top is still slightly liquid, sprinkle the grated Gruyère and season with salt and pepper.
Time: PT30S
Let the butter flow around
Place a small extra piece of butter on top; it will melt and run down the sides, adding shine and softness.
Time: PT1M
Finish cooking
Cook for another 1 to 2 minutes until the cheese is melted and the omelette is cooked to your liking.
Time: PT1M
Fold and serve
Gently fold the omelette in half with the spatula, transfer to a plate and serve immediately, optionally accompanied by a small green salad.
Time: PT30S
Nutrition Facts
- Calories
- 274
- Protein
- 32 g
- Carbohydrates
- 2 g
- Fat
- 45 g
- Fiber
- 0 g
Dietary info: ovo-lacto vegetarian, gluten-free, low-carb, keto-friendly, high-protein, low-calorie
Allergens: eggs, milk
Ingredient Substitutions
- Instead of Eggs: crumbled tofu (vegan)
- Instead of Gruyère: emmental, cheddar
- Instead of Butter: olive oil (for cooking, but different flavor)
Equipment Needed
- Bowl
- Fork
- Non-stick skillet
- Silicone spatula
- Cheese grater
- Cooking plate
Critical Steps — Do Not Skip
- Melt the butter without letting it brown
- Do not overbeat the eggs
- Add the cheese at the right time, when the omelette is still slightly liquid
Chef Tips from the Video
- For an ultra‑fluffy omelette, let the beaten eggs rest for 30 s before pouring them into the pan.
- Sprinkle a pinch of sweet paprika for a touch of color and flavor without weighing down the dish.
Troubleshooting
The omelette is too dry.
Reduce the heat slightly and add a small extra piece of butter before folding.
The cheese does not melt.
Make sure to add the cheese when the bottom is set but the top remains slightly liquid; cover the pan for 30 s to create steam.
The butter burns.
Lower the heat as soon as the butter starts to foam and remove the pan from the heat a few seconds before adding the eggs.
Storage
Refrigerator: Store leftovers in an airtight container, up to 1 day.
Freezer: Not recommended, the omelette texture deteriorates.
Room temperature: Consume immediately, do not leave at room temperature for more than 2 h.
Make-Ahead Tips
- Grate the cheese ahead of time and store it in the refrigerator in an airtight container.
- Butter can be softened at room temperature for a quicker start.
Last updated: September 6, 2026
