Herb Omelette
A quick, fluffy omelette filled with fresh thyme and melted cheese, finished with a crack of black pepper. Perfect for breakfast or a light meal.
- Total time
- 10 min
- Servings
- 1
- Calories
- 380
- Protein
- 24g
Ingredients
- 3 large eggs
- 1 tbsp fresh thyme leaves
- ¼ cup shredded cheddar cheese
- 1 tbsp butter
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a small bowl, whisk the 3 eggs with the 1 tbsp thyme, 1/4 tsp salt, and 1/4 tsp black pepper until just combined, about 30 seconds.
- 2
Melt the 1 tbsp butter in a 9-inch nonstick skillet over medium heat, tilting to coat the pan, until foamy but not browned, about 1 minute.
- 3
Pour in the egg mixture and let it set for 30 seconds, then gently push the cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow to the edges, until mostly set but still glossy on top, about 2 minutes.
- 4
Sprinkle the 1/4 cup cheddar cheese over one half of the omelette, then fold the other half over the cheese. Cook for 30 seconds more until the cheese melts and the omelette is golden, then slide onto a plate and serve hot.
Tools you’ll need
- small bowl
- whisk or fork
- 9-inch nonstick skillet
- spatula
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