- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 195 kcal
Quick summary
“This quick omelet combines fresh eggs beaten in butter with chopped onion and melted grated mozzarella cheese. Folded in half with a creamy interior, it's a practical, protein-packed, and comforting meal.”
What you need to know
- The complete homogenization of the eggs with a whisk incorporates air, giving lightness and a soft structure to the omelet.
- The butter melted over low heat greases the skillet, ensuring easy release without toasting the base.
- Folding in half with the center still moist retains the steam that melts the grated mozzarella cheese evenly.
Ingredients
Main
- 4 eggs
- 100g of grated mozzarella cheese
- ½ chopped onion
- 2 tablespoons butter
- Salt to taste
- Black pepper to taste
Instructions
Principal
- In a bowl, break the eggs and beat well with a whisk until homogeneous.
- Add the chopped onion, salt, and black pepper to taste. Mix again.
- Heat the skillet over medium heat and add the butter.
- When the butter melts, pour the egg mixture into the skillet.
- Let it cook for about 2 minutes, until the edges start to set.
- Place the grated mozzarella over the still-raw omelet.
- Fold the omelet in half when the edges are firm, but the center is still slightly wet.
- Cook for another 1 to 2 minutes, until the cheese melts.
- Remove from the skillet and serve immediately.
Chef's tips
- Use a non-stick skillet with a thick bottom to distribute heat evenly without burning.
- Pull the cooked edges towards the center with a spatula, tilting the pan so the raw egg runs to the base.
- Turn off the heat moments before the final fold so residual heat finishes cooking without drying it out.
Variations
- Omelet with tomato and oregano: add seeded tomato cubes and dried oregano along with the mozzarella.
- Fresh herbs version: add chopped parsley and basil to the beaten eggs before pouring into the pan.
- Omelet with ham: add two tablespoons of cooked ham in thin strips over the filling.
Substitutions
- Mozzarella cheese can be replaced by grated prato cheese, standard Minas cheese, or soft gouda cheese.
- The common butter can be replaced by extra virgin olive oil or sunflower vegetable oil.
- Chopped onion can be swapped for thinly sliced leek stalks or finely chopped fresh chives.
How to store
Consume the omelet immediately after coming out of the skillet to enjoy the moist texture and fluid cheese. Leftovers can be kept in a closed container in the refrigerator for up to 24 hours; reheat in a covered skillet over low heat.
Can it be frozen?
It is not recommended to freeze finished omelet. Freezing destabilizes the emulsion of the hard-boiled egg proteins, expelling liquid and leaving the texture spongy, watery, and unpleasant after the thawing process.
What to serve with
Excellent accompanied by buttered whole-grain toast, green leaf salad with olive oil, or fresh tomato slices. For drinking, it pairs perfectly with hot milk coffee, green juice, or flavored water.
Frequently asked questions
Why did the omelet turn out dry and rubbery?
Prolonged cooking over high heat dries out the egg proteins; remove from the skillet while the center is moist.
Can I sauté the onion before adding the eggs?
Yes, brown the chopped onion in butter before pouring the beaten eggs to ensure soft texture and sweet flavor.
What is the most suitable skillet size for this recipe?
A non-stick skillet 20 to 22 cm in diameter provides the ideal thickness to accommodate 4 eggs without being too thin.
How to prevent the omelet from breaking when folding in half?
Use a wide silicone spatula, pass through the edges loosening the bottom, and fold when the base is firm and the top is creamy.
