How To Make The Ultimate Cheese Omelette

How To Make The Ultimate Cheese Omelette

Eggs and cheese are two of my favourite foods, and I spend a lot of time and brain power coming up with ways to combine them. Blending cheese into the eggs, cooking eggs in piles of cheese, and folding eggs around cheese are all cherished practices of mine, and this omelette utilises all three.

Basically, we are dealing with a cheesy triple threat. We start by taking some goat brie and, using an immersion blender, emulsifying that gorgeous hunk of dairy (rind and all) right into the eggs. Next, we take that glorious mixture, and pour it right on top of a pile of sizzling, lacy shredded cheddar, to create a frico-like crust on the outside of the omelette. Finally, we lay down some thin slices of gruyere on the inside of the omelette, because a cheese omelette cannot call itself a cheese omelette if there isn’t a layer of stringy, melted cheese inside of it.

ImagePhoto: Claire Lower

It’s all very impressive, and actually quite easy to make. To make one cheese omelette to rule them all, you will need:

Add the eggs, brie, and salt to a large cup and combine with an immersion blender to create a homogenous, fluffy mixture. (If you leave the rind on your brie, you may see tiny little flecks of rind in your eggs. This is fine; you will not notice them in the final product.) Heat a nonstick pan over medium heat, and sprinkle the cheddar on the pan in an even layer.

Once you see the oil start to separate from the cheese, and it begins to look lacy, slowly pour your egg mixture on top of the cheddar, and let it cook undisturbed until the omelette looks dry on the sides and somewhat firm in the middle, then add the gruyere in an even layer.

Give the edge of your omelette a little test nudge with a silicone spatula, to see if it’s foldable. Once it is completely set, gently fold it into a half-moon shape. Let cook for another 30 seconds or so to let the cheese melt, slide the whole thing onto a plate, and garnish with chopped chives if you so desire.

This story has been updated since its original publication.


  • These measurements can’t possibly be correct, can they?

    250g of brie is 3423kJ and 70g fat
    100g of cheddar is 1648kJ and 33g fat
    100g gruyere is 1693kJ and 32g fat

    That’s a total of 6764kJ and 135g fat just from the cheese (not even counting the eggs themselves, or any bread you have with this). Add 640kJ for two eggs and 574kJ for two slices of unbuttered bread.

    The Australian government recommends 8700kJ per day, and while the Aus government doesn’t have a fat intake recommendation, the USDA recommends no more than 65g per day.

    Maybe you should review this recipe before you make the recommendation. As I’m fairly sure that with a 4.5 to 1 ratio of cheese to egg, it’s not right.

    • Hahaha as much as I love cheese I converted the wrong way. From ounces not pounds…

      All fixed up now.

      • Ok, that makes a *lot* more sense now. We’re back to a 1:1 ratio of cheese to egg. Still decadent, but not crazy.

  • 450g… ALMOST HALF A KILO of cheese??? I mean, I love cheese like nobody’s business, but that’s wrong.

  • What is wrong with normal salt? Let us give power back to normal humble table salt. We don’t want elitist salt.

    “There will be none of that business on my table” 🙂

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