A soft cheese omelet made by folding whipped eggs over a cheese filling. Ready in just a few minutes, it is an easy choice for breakfast or a quick snack.
Beat the eggs, milk, salt, and black pepper in a bowl until foamy. The milk helps make the omelet light and fluffy.
Melt the butter in a skillet over low heat. Pour in the beaten eggs and cook until the bottom begins to set.
While the surface is still slightly moist, spread the grated Turkish-style melting cheese and chopped parsley over one half of the omelet. Fold the other half over the filling and cook for 1–2 minutes, until the cheese melts. Serve.
Cook the omelet over low heat and avoid drying it out; add the cheese and fold while the surface is still slightly moist. A spoonful of milk makes the omelet fluffier. Contains eggs and dairy (cheese and milk). Allergen note: The ingredient list includes milk and dairy products, and eggs. Check packaged product labels for other allergens.
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