Easy Summer Omelet for Two

With a simple combination of fresh herbs and cheese, this is our favorite summer omelet. To feed our family of four, I often double the recipe and cook one big omelet in a 10-inch skillet. In this case, I don’t always flip the top over in one piece. But no matter what it looks like, this easy meal still tastes great!

Ingredients

4-5 eggs (see notes)
2 tablespoons milk
2 slices Cooper Sharp cheese (about 1 1/4 ounces or one slightly rounded quarter cup if substituting shredded cheese)
2 tablespoons snipped fresh chives, plus more for garnish
1/3 cup slivered fresh basil, plus more for garnish
Kosher salt and pepper
Olive oil or butter for pan

Crack the eggs into a bowl, add the milk, and whisk to blend with a fork.
Heat a nonstick pan over medium heat. (I use a 6-inch skillet.) Once the pan is hot, add enough olive oil or butter to lightly coat the surface of the pan.
Pour the eggs into the skillet and allow to cook without stirring until the bottom begins to set. With a heat-resistant rubber spatula, gently push one edge into the center of the pan while tilting the pan to allow the still-liquid egg to flow underneath. Repeat with the other edges until there is no liquid remaining and the top of the omelet is just slightly wet. If the omelet is cooking too fast or browning on the bottom, reduce the heat to medium-low.
Lay the cheese slices over one half of the omelet, breaking to create an even layer. Sprinkle the chives and basil overtop. Season with salt and pepper. (If you wish to add other filling ingredients, now is the time to do it.)
With your spatula, lift the half of the omelet without the toppings and fold it over, so that the edges line up. It helps to hold up the pan and tilt it at the same time to help get the half over in one piece. (If it breaks, don’t worry. It will still taste great!) Cook for another minute or so until the cheese is thoroughly melted and the omelet is cooked through.
Sprinkle with extra herbs, season to taste, cut in half, and serve immediately.

Choose the number of eggs based on whether you like a thicker or thinner omelet. Here, I use five eggs cooked in a 6-inch skillet. With a thicker omelet, I don’t worry about it being pretty as I am getting the uncooked egg to flow under the semi-solid masses. I gently lift up the bigger cooked masses with the spatula to allow the uncooked egg to flow underneath. As the liquid parts begin to cook, you can start tilting the remaining uncooked egg out to the sides to make an even circle. At the beginning, just focus on getting the uncooked part under the cooked parts. And don’t worry, a rustic look is good!