Cheese Omelet

Cheese Omelet Recipe

It’s not hard to whip up a cheese omelet. But don’t fry it for too long. It should stay creamy in the center. Fill it with soft fresh cheese and Gruyère, which has a nutty flavor. Together with mixed fresh herbs—fines herbes—it flavors the omelet and makes it unbelievably delicious.–Maria Zihammou

LC Let’s Be Clear About One Thing Note

Let’s be clear about one thing, shall we? This cheese omelet recipe is not an omelet for ascetics. Not with it being loaded with butter, cheese, creme fraiche or sour cream, and the like. (There’s actually ample filling to tuck within two omelets, not just one, should you wish to be anything but overly indulgent.) Sounds absolutely DREADFUL, doesn’t it?!

Cheese Omelet Recipe

  • Quick Glance
  • 15 M
  • 15 M
  • Serves 2


  • 4 large eggs
  • 4 tablespoons cold water
  • 1/4 cup (50 milliliters) finely chopped mixed fresh herbs, preferably flat-leaf parsley, thyme, tarragon, and chives (fines herbs)
  • Sea salt and freshly ground black pepper
  • 2 ounces soft, creamy cheese, such as goat cheese
  • 3 tablespoons crème fraîche or sour cream
  • 1 tablespoon (1/2 ounce) unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces (50 grams) finely grated Gruyère, plus more for sprinkling
  • Bread or toast, for serving


  • 1. Crack the eggs in a bowl and whisk them together with the water. Whisk in half the chopped herbs and season with salt and pepper. Take a moment to combine the soft, creamy cheese with the sour cream or crème fraîche in another small bowl.
  • 2. Heat the butter and oil in a skillet over low heat. When the butter has completely melted, pour in the egg mixture and let it cook for a few moments without stirring. Using a spatula, carefully stir or scrape or simply loosen the bottom of the omelet. Cook the omelet until the bottom and sides are gently set, the center is still soft and creamy, and the underneath is just beginning to take on a little color. It may be necessary to increase the heat to medium-low but be mindful not to overcook the omelet.
  • 3. Spread the grated cheese over the entire surface of omelet and dollop the sour cream mixture along its center. [Editor’s Note: We found that unless you prefer an obscenely generous cheese presence in your omelet, there’s actually sufficient filling to make a second omelet should you wish to crack 4 more yolks and make breakfast for your sweetie. Otherwise, by all means, cram it all in a single omelet and say thanks to the gods of gluttony.) Using a spatula, immediately fold the 2 sides of the omelet in over the cheese toward the middle and shimmy the omelet onto a plate or divvy it among 2 plates. Scatter the rest of the herbs over the omelet and, if desired, sprinkle with additional grated cheese. Serve with bread or toast.

Boursin Omelet

  • Swap boursin cheese for the goat cheese. If using boursin with herbs, omit the fresh herbs.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Irene Seales

Jul 25, 2015

This cheese omelet is one you will commit to memory and be as pleased to serve to guests or for dinner with a lovely glass of wine, as to indulge in a delicately rich breakfast for two on a weekend. Although this never pretends to be a diet omelet, I was a bit daunted by the amount of cheese called for in the recipe. I opted to use a reasonable quantity (about 2 ounces) of really special chèvre with black truffle from Laura Chenel in place of the Boursin (with half the fat), 50 grams of a good Gruyère, finely grated, and fresh herbs, very finely chopped.

If you don't have the classic fines herbs (parsley, chives, chervil, and tarragon), use the best selection that you do have. I tried this recipe with parsley and thyme, mint and thyme, and when we realized the garden thyme had been devoured by a fiendish rabbit, I even tried a small amount of dry herbs (although this should be your last resort; you would add these directly to the egg mixture, as they're not so nice for garnishing).

Use a pan you're comfortable with that won't stick—for some people, that's a well-seasoned heavy cast-iron or carbon-steel skillet, and for others, it's a nonstick pan. I used a heavy-bottomed stainless skillet. One thing I wrestled with was the size of the skillet. My first try was with an 11-inch skillet, which I felt was a bit too large, letting the fat and egg spread out a bit too thin. The 9-inch skillet was a better fit for 4 eggs, and if you're making this for one person, an even smaller 6- to 7-inch pan works nicely. Do not overcook the omelet. I found it was helpful to use a thin silicone spatula both to stir ever so slightly at the very beginning, then to loosen the edges as the egg began to firm up. After adding the grated Gruyère, immediately dollop the creamy mixture and use a spatula (or two) to fold the omelet over and divide it between 2 plates to serve. I liked serving this with simple greens dressed with a citronette to complement the cheese. It is a grown-up omelette with a beautiful presentation that only requires a small amount of effort.

Testers Choice
Helen Doberstein

Jul 25, 2015

et me say that I'm not the best at making fancy-schmancy omelets. Plain and simple is what I do best, and this omelet ticked all the boxes for me. To begin, I chopped my herbs and mixed the cheeses with the creme fraiche so everything was ready to go. I used basil, tarragon, and parsley as my herbs. In one omelet I used a caramelized onion Cheddar and about 2 tablespoons (about 1 ounce or 26 grams) of an herb and garlic yogurt cheese mixed with 1 tablespoon creme fraiche. The end result was a lovely, creamy, and light omelet. The creme fraiche mixture oozed out a lot when eating the omelet, but that wasn't totally a bad thing as we had fresh bread to sop it up with. In the second omelet, I used about 1 tablespoon (1/2 ounce or 15 grams) lemon goat cheese mixed with the creme fraiche and a light Gruyère shredded into the middle. Again, a lovely, citrus-scented, creamy, light omelet and just enough oozing of the filling. These omelets are easy enough for me to make without making a big mess in the pan and I discovered I do best when nudging the omelet from pan to plate. I want to make this again with a Boursin cheese as I didn't have any in the house. P.S. My son brought home a Boursin cheese from work for me. I'm off to break a few eggs.

Testers Choice
Marcia Pilgeram

Jul 25, 2015

My favorite foods! And even though there is a national egg shortage, I dove right in. I was really excited to find a recipe that incorporated some of my beloved garden herbs, and I chose thyme, parsley, and chives. I also used fresh local goat cheese as I wanted to have my garden herbs stand alone. Instead of crème fraiche or sour cream, I used thick, cultured Greek yogurt, which I premixed with 1 ounce goat cheese. I wanted to use a little more, but the ratio of cheese to egg was looking pretty high once I grated the Gruyère. I didn't stir the omelet much as I wanted it to be pretty, so instead I shook it as well as made some slits in the middle bottom with my rubber spatula, and the middle was able to cook. Before it was entirely set, I first added the grated Gruyère, then a dollop of soft cheese mixture, and then the herbs and folded the omelet to the center. Next time, I will smear the mixture down the center evenly, as it kind of pooled in the center and ran out when I cut it in half. And as someone who thinks cheese should be its own food group, I must admit I thought it was a tad cheesy—1 1/2 ounces Gruyère and 2 ounces each of soft cheese and cream-type product would be perfect for my taste. All in all, a lovely weekend omelet to enjoy!

Testers Choice
Mardi Michels

Jul 25, 2015

Loved the ease of this recipe—it's the way a proper omelet should be made, in my opinion. I made a few changes based on the fact that I am travelling and working in someone else's (unfamiliar) kitchen. I used 1/4 cup finely chopped arugula and basil based on what I had on hand, 1 tablespoon (1/2 ounce) unsalted butter and 1 tablespoon extra-virgin olive oil (I did not need all this oil for cooking as I used a super nonstick pan), in place of Gruyere I used sharp Cheddar, I bought what I thought was creamy goat cheese but it was more like a goat Camembert, and in place of sour cream I used heavy cream with a touch of lemon juice. I did all my mise en place before I started cooking. I whisked the cream with my eggs, water, herbs, salt, and pepper because I couldn't "mash" the cream with the kind of goat cheese I'd bought. At around 5 minutes cook time, I sprinkled the cheeses (I grated both) onto the middle of the omelette and continued to cook for about 3 more minutes. The eggs were "just" set. (I was working with a gas cooktop, which I am not used to, and perhaps had the heat higher than I would have on my regular cooktop as it seemed to cook quite fast.)

Testers Choice
Mary Kate K.

Jul 25, 2015

I love a good, basic omelee that is cooked well. This recipe has some of my favorite ingredients in an omelet–Gruyere cheese and herbs. I grow my own herbs so I used a combination of chives, parsley, and a little thyme. First, I whisked the eggs and water together. I chopped the herbs and added about 2 tablespoons to the egg mixture with a nice pinch of salt and freshly grated pepper. Before I heated my skillet, I mixed about 2 ounces Boursin cheese (5 ounces total weight) with about 2 healthy tablespoons sour cream. These proportions lended to a nice consistency and it was ready to add to the omelet when the time came. I heated the butter and olive oil in a nonstick omelet pan that I use for all my eggs. When it was melted, I added the egg mixture. I let it sit briefly, then used a silicone spatula to scrape the bottom to ensure the omelet had a nice cooked surface that was not brown. Once the eggs were set well on the edges while still being soft in the center, I added the Gruyere and dolloped on the Boursin mixture. I folded in the sides and quickly flipped it over to seal the omelet and slid it onto a plate. Lastly, I sprinkled on the remaining herbs and just a little Gruyere. The omelet was good. I like Boursin cheese very much but I had never had it in an omelet. The eggs were cooked nicely and the cheeses worked well together. I probably would not to use so much of the Boursin if I made the omelet again, as it was tasty but richer than I expected. I served the omelet with some buttered wheat toast which was a nice side.

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