Name: Easy Cheddar Omelet for One
Total time: 15 min
Ingredients: 3 large eggs; ⅛ teaspoon table salt; ⅛ teaspoon pepper; ½ tablespoon unsalted butter; 1 ounce cheddar cheese , shredded (¼ cup)

Why This Recipe Works

We started by spraying a 10-inch nonstick skillet with some vegetable oil spray—this ensured that our omelet would come out of the skillet easily—followed by a pat of butter. After cooking and stirring the eggs until large curds formed, we briefly tilted the skillet to allow any uncooked egg to run around the pan and finished by letting the omelet cook undisturbed until just set. Our last step was to add shredded cheddar cheese and let the omelet sit in the pan, covered and off heat, until the cheese was melted. A simple, fluffy cheese omelet always hits the spot, but we think an omelet is the perfect excuse to clean out your fridge—it's easy to make a heartier version with whatever you have on hand, whether it's the end of a bag of spinach, a leftover half of a bell pepper, or a few mushrooms.

Before You Begin

You will need a 10-inch nonstick skillet with a tight-fitting lid for this recipe.

Instructions

Whisk eggs, salt, and pepper in bowl until eggs are blended. Spray 10-inch nonstick skillet with vegetable oil spray.

Melt butter in skillet over medium-high heat, swirling to coat skillet bottom. When foaming subsides, add eggs and cook, gently stirring and scraping bottom of skillet with rubber spatula in circular motion, until large curds begin to form and bare spots are visible on bottom of skillet, about 20 seconds.

Tilt skillet so uncooked eggs fill bare spots. Run spatula around edge of skillet and push cooked eggs down off sides. Let cook, undisturbed, until bottom of omelet is just set but top is still slightly wet, about 30 seconds.

Remove skillet from heat and sprinkle cheddar over half of omelet. Cover and let sit until cheese is melted, about 1 minute. Fold unfilled half of omelet over filled half to create half-moon shape then tilt skillet to slide omelet onto plate. Serve.