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French
Creamy Cheese Omelet Breakfast
13 min total5 prep8 cook2 servings320 cal
VegetarianClassicLow-CarbKetoContains eggContains dairy
A soft, French-style folded omelet with a molten cheese center and delicate, barely-browned exterior. Quick, rich, and endlessly satisfying for a low-carb morning.
Ingredients
dairy
- 4eggs
- 0.5 cupcheddar cheese
- 2 tbspunsalted butter
- 2 tbspheavy cream
produce
- 2 tbspchives
pantry
- 0.5 tspsalt
- 0.25 tspblack pepper
Steps
- Crack the eggs into a bowl, add the cream, salt, and pepper, and whisk until fully blended and slightly frothy.
- Grate the cheddar and finely chop the chives.
- Melt half the butter in a nonstick skillet over medium-low heat until foaming but not browned.
- Pour in half the egg mixture and let it sit for a few seconds.
- Using a spatula, gently push the set edges toward the center while tilting the pan so raw egg flows underneath.
- When the eggs are mostly set but the surface still looks glossy, scatter half the cheese over one half.
- Fold the omelet over the cheese and let it rest for 20 seconds so the cheese melts.
- Slide the omelet onto a plate and sprinkle with chives.
- Repeat with the remaining butter, eggs, and cheese for the second omelet.
- Serve immediately while soft and warm.
Tips
- Use low heat and constant gentle stirring for the classic creamy, custardy texture.
- Take the omelet off the heat while the top is still slightly wet — carryover heat finishes it.
- Grate the cheese finely so it melts fast before the eggs overcook.
- A nonstick pan and a silicone spatula make folding and sliding out effortless.
