Target: 6 × 4 inches · landscape

Cheese Omelet

15 min · 1 serving

Ingredients

□ 3 large eggs

□ 1 tbsp unsalted butter

□ 1/2 cup (2 oz) finely shredded sharp cheddar cheese

□ 1/8 tsp kosher salt

□ 1/8 tsp freshly ground black pepper

1. Whisk eggs with salt and pepper just until blended. Warm the nonstick skillet over medium-low; set shredded cheddar nearby.

2. Melt butter, add eggs, and gently draw set edges inward. When the top is mostly set but glossy, add cheddar to one half.

3. Turn off heat, fold into a half-moon, and let residual heat melt the cheese. Slide onto a plate and serve promptly.

Cook’s note: Use gentle heat and fold while glossy to avoid browned, rubbery eggs.