Fancy but Easy Breakfast Custard Omelets
Elevate your mornings with these Fancy but Easy Breakfast Custard Omelets, a luxurious yet simple twist on the classic omelet. Made with a rich blend of eggs and heavy cream, these silky custard-style omelets are perfectly tender and packed with flavor. A sprinkle of shredded cheese—Gruyere, cheddar, or mozzarella—and fragrant fresh herbs like chives or dill add a touch of gourmet elegance. Ready in just 15 minutes, these light and creamy omelets are cooked to perfection in a non-stick skillet, ensuring soft, melt-in-your-mouth texture without the fuss. Pair them with toast, fresh fruit, or a crisp side salad for a complete breakfast that feels indulgent but is incredibly easy to make. Perfect for weekend brunches or a quick weekday treat!
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Recipe Information
Ingredients
- 4 large eggs
- 0.25 cup heavy cream
- 0.25 teaspoon salt
- 0.125 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 0.5 cup shredded cheese (e.g., Gruyere, cheddar, or mozzarella)
- 2 tablespoons fresh herbs (e.g., chives, parsley, or dill), chopped
Instructions
In a medium-sized bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined and slightly frothy.
Heat a non-stick skillet over medium-low heat. Add 1 tablespoon of unsalted butter and swirl to coat the pan.
Pour half the egg mixture into the skillet, tilting the pan to spread it evenly across the surface.
Cook gently, occasionally lifting the edges with a spatula to allow the uncooked egg to flow underneath. Avoid overcooking; the eggs should remain soft and custardy.
Once the egg is mostly set but still slightly runny on top, sprinkle 1/4 cup of shredded cheese and 1 tablespoon of chopped fresh herbs over one half of the omelet.
Using a spatula, carefully fold the omelet in half to enclose the filling. Cook for an additional 30-60 seconds until the cheese melts and the omelet is fully set but still tender.
Gently transfer the omelet to a plate and cover with foil to keep warm.
Repeat the process with the remaining butter, egg mixture, cheese, and herbs to prepare the second omelet.
Serve immediately, garnished with extra herbs if desired. Pair with toast, fresh fruit, or a side salad for a complete breakfast.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 2.5 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.2 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 258 mg | 20% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
