Cheese omelet recipe

. 2 min read

I realize I should perhaps had a picture of the omelet above, instead of an inclined teacup. To compensate this, I shall remind you of the existence of teacup pigs. You're welcome!

Cheese and I don't get along most of the time, but if the cheese has a high enough fat to protein content, I can tolerate some. Like cheddar or gouda, I think. And while cheese, all kinds, does make me crave carbs more than I normally would, there's just something about butter rolled in cheese and cheese omelets that makes it hard to resist.

I saw a video on Tasty's YouTube channel of a breakfast bun filled with steak and a cheese-filled fried egg and was immediately tempted to make it (not the bun, though). Especially the cheesy egg thingy. So here goes!

Cheesy egg thingy, aka cheese omelet


2 eggs
salt, to taste
black pepper, to taste
butter for pan
1 slice (3 in by 3 in or bigger if you have a large skillet) of hard cheese like cheddar or gouda, thickness according to preferences (aka the thicker the better)


Beat eggs and seasoning in a bowl. Heat up the butter on a skillet, then add the egg mixture, covering the entire pan. Just when the mixture no longer looks raw at the top, place the cheese in the middle, and use a spatula to flip the edges of the omelet on top of the cheese. Flip the thingy, let sit on the pan for a while, and then place on a plate (seams down against plate). Top with garnishments if desired.

Now, a few tips. If you use matured gouda, say, 12 months old - so it's very hard - you may need to keep the thingy on the skillet for a few moments longer after you add the cheese and fold the omelet edges as to let it melt. The residual heat from the omelet, after moving the dish onto a plate, might not be enough. The thickness of the cheese piece also affects the melting time. If you want an extra cheesy omelet, add cheese also on top of the thingy after you've flipped it; remove from skillet when the top cheese has melted. Or, serve with butter. Or both.