Breakfast & brunchbreakfastVegetarianPescatarianGluten-freeNo added sugar

Cheese Omelette

Name: Cheese Omelette
Yield: 2 servings
Ingredients: 2 eggs, room temperature and beaten; 1 pinch of fine-grain salt; 1 cup grated Monterey Jack cheese, room temperature; ½ cup grated mozzarella cheese, room temperature; ¼ cup grated mild Cheddar cheese, room temperature; 2 ½ slices pepper jack cheese, diced extremely fine and at room temperature; Butter

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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If you eat

serving

534kcal · 27% of your day

Protein: 34 g · 29% of 120 g
Carbs: 3 g · 2% of 220 g
Fat: 42 g · 65% of 65 g

0 g
Fibre: 0 g
Sugar: 914 mg
Sodium: 175 g
Serving size

Calculated from all 6 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 2 servings of about 174 g, the usual size for a breakfast dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

2 eggs, room temperature and beaten
1 pinch of fine-grain salt
1 cup grated Monterey Jack cheese, room temperature
½ cup grated mozzarella cheese, room temperature
¼ cup grated mild Cheddar cheese, room temperature
2 ½ slices pepper jack cheese, diced extremely fine and at room temperature
Butter

Ingredients for 2 servings (350 g) · the original recipe

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Method

1
Heat a small nonstick skillet over medium high heat until butter bubbles nicely when you swirl it around.
Stovetop
2
If you did not swirl the butter around the pan already, do so now. Add eggs and salt to pan and cook until nicely browned on side facing pan.
3
Sprinkle cheeses over half the uncooked side of eggs. Fold the eggs in half, then cook just until cheese has been melted and heated through. Serve.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.