Cheese Omelette Recipe with Feta and Kashar
A folded skillet omelette combines salty feta, melted kashar, and dill in a quick Turkish breakfast.
Add the Cheese Once the Eggs Set
Whisk the eggs with the milk only until smooth, then cook them over medium-low heat so the base sets without browning. Lift the edges to let uncooked egg flow underneath. When the surface is mostly set, spread the feta and kashar over one half, fold, and cook for just 1–2 minutes—long enough for the kashar to melt without drying the eggs.
- Yield
- 1 medium omelette
- Servings
- 2 servings
- Total time
- 12 min
- Difficulty
- Easy
- Prep time
- 5 min
- Cook time
- 7 min
Ingredients for Cheese Omelette
Ingredients
How to Make Cheese Omelette
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01
Prepare the Cheeses
2 minutesCrumble the feta into large pieces, grate the kaşar cheese, and finely chop the dill. If the feta is very salty, taste it first so you can leave out the added salt entirely.
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02
Beat the eggs
2 minutesWhisk the eggs with the milk, black pepper, dill, and a small pinch of salt just until combined. Keep the mixture smooth without whipping in too much air.
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03
Cook the omelet base
4 minutesMelt the butter in a 22–24 cm nonstick skillet over medium-low heat. Pour in the eggs. As the edges set, gently lift them with a spatula so the uncooked egg can flow underneath.
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04
Add the cheese and fold
3 minutesSpread the feta and kaşar cheese evenly over one half of the omelet. Fold the other half over the filling and cook over low heat for 1–2 minutes, until the kaşar melts and the eggs are fully cooked. Serve hot.
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Add the Cheese Later
Adding the cheese too early weighs down the egg base before it has set evenly.
Best practice: Once the surface is mostly cooked, spread the filling over one half.
Keep the Heat Medium-Low
High heat can burn the underside while leaving the top raw.
Best practice: Once the skillet is hot, reduce the heat to medium-low.
Adjust the Salt for the Cheese
Feta can already contain a lot of salt.
Best practice: Taste the cheese first; add only a small pinch of salt if needed.
Common Mistakes
Adding Too Much Milk
It can loosen the omelet and make it difficult to fold.
Best practice: 30 ml milk is enough for 3 eggs.
Mashing the Cheese Too Finely
The white cheese disappears completely, leaving a uniform texture.
Best practice: Leave it in large crumbles.
Overcooking the Omelet
The eggs become firm, and the kaşar may release oil.
Best practice: Remove from the heat as soon as the cheese melts and the eggs are set.
Why Does This Happen?
Why Is the Omelet Tough?
High heat and prolonged cooking tighten the egg proteins too much.
Best practice: Use medium-low heat and finish cooking quickly.
Why Does the Omelet Tear?
Folding a watery mixture before the surface sets weakens the omelet.
Best practice: Limit the milk and fold when the surface is mostly cooked.
Why Does the Cheese Release Oil?
Kaşar may release more oil when held over high heat for too long.
Best practice: Add the kaşar at the end and heat it only until melted.
Mayana Tips
Use Two Cheeses
White cheese adds flavor, while kaşar creates a melty texture.
Best practice: Divide the total 90 g of cheese between the two varieties.
Add Dill to the Eggs
The flavor spreads evenly throughout the omelet.
Best practice: Finely chop it and add it to the beaten eggs.
Transfer to a Hot Plate
This preserves the cheese's creaminess and the eggs' soft texture.
Best practice: Serve the omelet as soon as you remove it from the pan.
Ingredients & Measurements
White Cheese
Adds a salty, creamy texture and a distinct flavor.
Best practice: Use a medium-firm cheese and crumble it into large pieces.
Kaşar Cheese
Once melted, it binds the omelet and gives it a stretchy texture.
Best practice: Use freshly grated kaşar cheese.
Eggs
Forms the main structure of the omelet.
Best practice: Use fresh eggs of the same size.
Cooking Techniques
Lift the Edges
Allows the runny egg to reach the hot pan.
Best practice: Lift the set edge with a spatula and tilt the pan slightly.
Fill and Fold
Keeping the cheese on one side creates a neat omelet shape.
Best practice: Spread the cheeses over half the omelet, then fold the other half over them.
Brief Final Cooking
Melts the cheese without drying out the eggs.
Best practice: After folding, 1–2 minutes over low heat is enough.
How to Store and Make Cheese Omelette Ahead
- Serving temperature
Hot, immediately after cooking
- Best resting time
Serve without letting it stand.
- Refrigerator storage
Cool leftovers within 2 hours and eat them within 2 days, stored in a covered container.
- Room-temperature limit
Do not leave at room temperature for longer than 2 hours.
- Freezing
Freezing is not recommended; the texture of the eggs and cheese changes noticeably.
- Reheating
Reheat over low heat in a skillet or in short microwave intervals until heated through.
- Make-ahead steps
You can prepare the cheeses and dill ahead of time; whisk the eggs just before cooking.
- Serving suggestion
Serve hot while the cheese is melted and the omelette is soft.
Nutrition
1 serving: 1/2 omelette; including serving additions
Approximate values calculated for half the omelette using standard nutrition data for eggs, milk, feta, kashar, and butter. Values are approximate calculations.
Frequently Asked Questions About Cheese Omelette
What cheese goes in a cheese omelet?
White cheese can be used on its own; in this recipe, white cheese adds flavor and kaşar provides a melty texture.
Should you add milk to a cheese omelet?
A small amount of milk can make the omelet softer. This recipe uses 30 ml of milk for 3 eggs.
Why does a cheese omelet fall apart?
The omelet may fall apart if the mixture is too watery or if you fold it before the surface has set enough.
How much salt should you add to an omelet?
It depends on how salty the cheese is. Taste the cheese first, then add only a small pinch if needed.
How can you tell when a cheese omelet is cooked?
No visibly raw, runny egg should remain; if you use a thermometer, the center should reach 71 °C.
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