Cheese omelette
Cheese pancakes are just a quick, yummy, and stuffing side dish by cooking beaten eggs in a pan and then trying to squeeze the others with cream cheese. Users can wolf down anything at any time of day, but it's popular for breakfast.
Ingredients
- 2–3 large eggs
- 2 tablespoons milk (optional, for fluffiness)
- Salt and pepper to taste
- 1 tablespoon butter or oil
- 1/3 cup shredded cheese (cheddar, mozzarella, or your favorite)
- Optional: chopped herbs (parsley, chives), diced onions, or other fillings
Instructions
Crack and whisk eggs
- In a bowl, beat the eggs with milk, salt, and pepper until well mixed and slightly frothy.
Heat the pan
- Place a non-stick skillet over medium heat. Add butter or oil and let it melt.
Cook the eggs
- Pour the egg mixture into the pan. Let it sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges to the center.
Add cheese
- Once the eggs are mostly set but still slightly runny on top, sprinkle the cheese evenly across one half of the omelette.
Fold and finish
- Carefully fold the omelette in half over the cheese. Cook for another 30 seconds to 1 minute, until the cheese is melted and the eggs are fully set.
Serve
- Slide the omelette onto a plate. Garnish with herbs if desired. Serve hot with toast or salad.