Omelette With Fresh Cheese And Salad
By chef Gulasch
A simple and quick omelette, ideal for a light breakfast or brunch. This recipe combines the delicious creaminess of fresh cheese with the lightness of eggs, complemented by a juicy salad.
- 8 min
- total
- Medium
- level
4 min prep · 4 min cook
What you will need
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Eggs 2 pcs -
Fresh cream cheese 1.5 tbsp
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Salad Mix 0.25 pcs
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Steps to cook
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Prepare the ingredients. This is what awaits on your plate — a fluffy omelette with cheese. Prepare everything in advance so the work goes smoothly 🍳🧀
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Beat the eggs. Crack the eggs into a bowl, salt and pepper them, and whisk well with a whisk or a fork until smooth.
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Heat the pan and add the eggs. In a non-stick pan over medium heat, melt a knob of butter or warm a little olive oil. Pour in the beaten eggs.
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Cook and shape the omelette. Cook over medium heat for about 1–2 minutes. Once the bottom starts to set, gently push the edges toward the center with a spatula and tilt the pan so the uncooked egg flows down.
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Add the cheese and fold the omelette. Crumble the cheese over one half of the omelette. When the surface is almost set, carefully fold the omelette in half so the cheese is inside, and let it finish briefly until the cheese begins to melt.
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Serve with salad and serve. Transfer the omelette to a plate and serve with a fresh salad — season the salad with salt, pepper and a drizzle of oil, and optionally add a splash of vinegar or lemon if you have it on hand. Serve immediately 🍽️✨
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