Omelet Recipe
A tender folded omelet with melted mozzarella, fresh chives and parsley, cooked gently in butter for a simple cheese-and-herb breakfast.
Contains: Egg · Milk
Contains egg and milk. Check the labels of the cheese and other packaged ingredients you use if you need to verify specific allergen information.
WHY IT WORKS
Why This Recipe Works
01
Low, Steady Heat
Medium-low heat gives the eggs time to set without toughening the outside before the center is cooked.
02
Move the Egg Gently
Drawing the set egg toward the center lets uncooked egg reach the pan, building an even omelet without aggressive stirring.
03
Fill at the Right Time
Adding the cheese and herbs once the eggs are almost set gives the cheese time to melt while keeping the herbs fresh-tasting.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Tools
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Method
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Crack the eggs into a bowl. Add the water, salt and black pepper, then whisk until the yolks and whites are fully combined with no obvious streaks.
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Set aside about 1 teaspoon (tsp) of the chopped herbs for finishing. Mix the remaining chives and parsley with the shredded mozzarella.
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Place an 8-inch nonstick skillet over medium-low heat. Add the butter and swirl it around the pan as soon as it melts, without letting it brown.
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Pour in the eggs. As the edges begin to set, use a silicone spatula to gently draw the cooked egg toward the center while tilting the pan so uncooked egg runs into the cleared areas. Continue until the egg is almost fully set and no pools of liquid egg remain.
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Scatter the cheese and herb mixture over one half of the omelet. Cook for about 30 to 60 seconds, until the cheese begins to melt and the egg is fully set.
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Loosen the edges with the spatula, fold the unfilled half over the filling and slide the omelet onto a plate. Sprinkle with the reserved herbs and serve immediately.
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Dietary options
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Recipe Notes
Ingredient Notes
Finely shredded mozzarella melts quickly in the short cooking time. Fresh chives add a mild onion note while parsley keeps the filling fresh and herbaceous.
Useful Substitutions
Swiss-style or Monterey Jack cheese can replace the mozzarella in the same quantity. Chervil or a small amount of tarragon can replace the parsley for a different herb profile.
INGREDIENT QUALITY
Quality Note
Finely shred the cheese so it melts quickly before the eggs overcook. Fresh chives and parsley give the omelet a clean herb flavor without adding excess moisture.
SPEND LESS
Cost-Saving Tip
Fresh herbs often come in larger bunches than this recipe needs. Chop and freeze the extra chives and parsley in small portions for future omelets, soups or sauces rather than letting them go to waste.
COOKING TIPS
Tips
Keep the Heat Moderate
An omelet cooks quickly. Medium-low heat gives you enough time to move the eggs and add the filling before the outside becomes dry or deeply browned.
Whisk Until Combined
Whisk until the yolks and whites are evenly blended. There is no need to beat in lots of air; a uniform mixture cooks more predictably.
Use the Right Pan
An 8-inch nonstick skillet gives three eggs enough depth for an easy fold without making the omelet too thick to cook through.
Do Not Overfill
A modest layer of cheese and herbs makes the omelet easier to fold and keeps the filling from spilling out as it reaches the plate.
MAKE IT LAST
Storing & Reheating
Storing
For the best texture, eat the omelet straight away. If you have leftovers, refrigerate them within 2 hours in a covered container and use within 3 to 4 days.
Reheat in a Skillet
Warm the omelet in a covered nonstick skillet over low heat until hot throughout. Keep the heat gentle so the eggs do not become rubbery.
Reheat in the Microwave
Cover the omelet and microwave in short intervals until hot throughout. Reheated egg dishes should reach 165°F.
ESTIMATED PER SERVING
Nutrition
1 omelet
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Omelet Recipe FAQs
What size pan is best for a three-egg omelet?
An 8-inch nonstick skillet works well for this recipe. A much larger pan spreads the eggs very thinly, while a smaller pan makes the omelet thicker and slower to set.
How do I stop an omelet from tearing when I fold it?
Use a nonstick pan, keep the heat moderate and loosen the edges before folding. The eggs should be fully set but still flexible rather than browned and dry.
Can I use a different cheese?
Yes. Swiss-style or Monterey Jack cheese both melt well and can replace the mozzarella in the same quantity. Stronger or saltier cheeses will change the flavor and may reduce the amount of extra salt you need.
Can I use dried herbs instead of fresh?
You can, but use them more sparingly because dried herbs are more concentrated. Add them to the egg mixture before cooking so they have time to soften and release their flavor.
How do I know when the omelet is cooked?
The egg should be fully set with no visible pools of liquid egg remaining, while the cheese inside should be melted. Serve the omelet immediately once folded.
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