Easy Cheesy Omelette
- 2 large eggs
- salt a pinch
- black pepper a pinch
- 1 Tbsp unsalted butter
- 2 Tbsp shredded cheddar cheese
- Whisk the eggs with the salt and pepper until no streaks of white remain.
- Melt the butter in a small nonstick skillet over medium heat until it foams.
- Pour in the eggs and swirl the pan to coat the bottom. As the edges set, pull them toward the center with a spatula and tilt the pan so the runny egg fills the gaps. Cook 1–2 minutes, until mostly set but still moist on top.
- Sprinkle the cheddar over one half. Take the pan off the heat and let the cheese melt, about 20 seconds.
- Fold the omelette in half and slide it onto a plate.
Optional add-ins: cherry tomatoes, ham, spinach, scallions, or herbs — anything that needs cooking should go in already cooked.
