Some people think that omelettes are light. With the addition of some toast and a light salad though, this hearty omelette could make for a filling supper. It’s a great fix for those empty-fridge-still-need-to-do-the-grocery-shopping nights. Super melty, gooey cheeses (think cheddar, mozzarella and provolone) are the ideal go-to for this kind of diner-style omelette, but feel free to mix it up with whatever cheesy odds and ends you’ve got hidden in the back of your fridge.
- 4 eggs, beaten
- Salt and pepper to taste
- 2 Tbsp butter
- 1 cup grated cheddar cheese
- Sliced scallions, to garnish
- Break the eggs into a bowl and beat them. Season to taste with salt and pepper. Add 1/4 cup of the grated cheese to the egg mixture.
- In a non-stick pan over medium heat, melt the butter and add the beaten egg mixture. Top with remaining cheese. Cover with a lid and turn heat to low. Cook covered until eggs are set and cheese is melted, about 4 minutes. Remove the lid. Using a rubber spatula, gently fold the omelette in half. Carefully slide omelette onto a plate and top with sliced scallions.
Beat the eggs together with the cheese