A soft cheese omelet made by filling beaten eggs with cheese and folding it in half. Ready in just a few minutes, this practical breakfast is an ideal choice both for mornings and a quick snack.
Whisk the eggs, milk, salt, and black pepper in a bowl until foamy. The milk gives the omelet lightness and fluffiness.
Melt the butter in a pan and turn to low heat. Pour in the whisked eggs and cook until the bottom starts to set.
While the surface is still slightly moist, spread grated kashar cheese and chopped parsley over one half of the omelet. Fold the other half over it and cook for 1-2 minutes until the cheese melts, then serve.
Important: To keep the omelet soft, cook it over low heat and don't overdry it; add the cheese and fold while the surface is still slightly moist. Caution: Adding a spoon of milk to the egg makes the omelet fluffier. Contains egg and dairy (cheese, milk).
Heating the pan well, melting the butter, and then lowering the heat lets the omelet cook through on the bottom without burning. Placing the cheese on one half of the omelet and folding the other half over it helps the cheese stay melty.
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