Fried Egg Omelet (With Cheese)
This quick and easy Fried Egg Omelet turns fried eggs into a folded omelet stuffed with cheese (or any of your favorite omelet fillings), so you get the best of both in one delicious breakfast!
Servings: 1
Estimated Calories: 245
Ingredients
- ½ tablespoon butter, I use salted butter
- 2 large eggs
- ⅛ teaspoon salt, or to your preference (I use kosher salt)
- pinch black pepper, or to your preference
- 1 tablespoon shredded cheddar cheese
- 1 tablespoon shredded Monterey Jack cheese
- chopped fresh parsley, to garnish (optional)
Special Equipment
- 8-inch non-stick skillet
Instructions
- Melt the butter in an 8-inch non-stick skillet over low heat.
- Crack the eggs into the skillet towards one side (the goal in this step is to get both of the yolks on one side of the skillet). If needed, use a non-stick-safe spatula to gently move the yolks to one side and to spread out the whites to cover the entire bottom of the skillet.
- Season the eggs with salt and pepper. Continue cooking over low heat until the egg whites are set and the yolks are done to your liking* (cooking time will depend on how you like your yolks).If you like your egg whites to have some crispy brown edges, you can turn up the heat a bit for this step.
- Evenly sprinkle the cheese over the half of the eggs with the yolks, then use a non-stick-safe spatula to gently fold the other half over to cover the cheese and yolks.
- Turn off the heat and let the omelet sit in the pan just until the cheese melts.
- Serve immediately. Sprinkle with chopped parsley, if desired.
Recipe Notes
- You can crack the eggs into a small bowl before adding to the pan, if you'd like, to make sure that there are no pieces of shell.
- Use any cheese or combination of cheeses that you like, shredded or thinly sliced.
- If you prefer an opaque coating over your yolks, you can put a lid on the pan while the eggs cook.
- Want hard-cooked yolks but not a lot of browning? Once the whites start to turn opaque, gently break the yolks so they spread out a bit; they will cook through much faster this way.
- Variations: Try any of your favorite omelet fillings instead of or in addition to the cheese, such as cooked veggies or cooked meats. You only need about ¼ to ⅓ cup of filling since this is a smaller omelet. If you add too much, you may have trouble folding the omelet and keeping it closed.
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