Cheese Omelet

This cheese omelet is fluffy and filled with fresh herbs, goat cheese, Gruyère, and sour cream. A classic that’s easy, simple, and satisfying any time of day. Here’s how to make it.

A black skillet containing a cheese omelet, topped with chives and Gruyere

This is no ordinary cheese omelet. It’s a magnificently indulgent cheese omelet for two that’s loaded with butter, cheese, and creme fraîche or sour cream and whatever herbs you please. And it isn’t something you make when you’re feeling abstemious. It’s what you make when you’re feeling like reveling in something simple yet still sophisticated that doesn’t take a lot of time or effort. Whatever time of day. Whatever your mood.

[Editor’s Note: This omelet is perhaps best described as a little egg along with an ample helping of cheese. If you prefer to flop those ratios, you would have sufficient filling from this recipe to make a second omelet. You would simply crack 4 more eggs, cook a second omelet after the first, and divvy the cheese and herbs between the two. Perfect to feed a couple more loved ones. Otherwise, by all means, make it as-is and be grateful to the gods of cheese gluttony.]–Renee Schettler

Cheese Omelet

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


Directions

Crack the eggs into a bowl and whisk them with the water until almost frothy. Whisk in half the chopped herbs and season with salt and pepper.

In another small bowl, stir together the soft, creamy cheese with the sour cream or crème fraîche.

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, slowly stir or scrape or simply loosen the bottom of the omelet to allow the uncooked egg to come in contact with the skillet. Pause a moment and repeat. Continue to cook the omelet in this fashion until the bottom and sides are gently set, the center is soft and creamy, and the underneath is just beginning to take on a little color.

Tester tip: It may be necessary to increase the heat to medium-low but be mindful not to overcook the omelet or the egg will turn tough.

Spread the grated cheese over the entire surface of the omelet and dollop the sour cream mixture along its center.

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. Originally published July 25, 2015.

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    Boursin Omelet

    Recipe Testers' Reviews

    Let 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 fraîche so everything was ready to go. I used basil, tarragon, and parsley. In one omelet I used a caramelized onions, Cheddar, and about 2 tablespoons (1 ounce or 26 grams) of an herb and garlic yogurt cheese mixed with 1 tablespoon creme fraîche. The end result was a lovely, creamy, and light omelet. The creme fraîche 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 fraîche 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.

    I love a good, basic omelet that's 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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