This Cheese Omelet was one of my mom’s favorite Lenten dishes. Not a typical omelet, it’s rich, simple, and made with just eggs, cheese, and bread.
More like a cheese souffle than a traditional omelet, the egg whites are whipped separately to create a light, airy texture in this easy vegetarian dish.
Why You Must Make
I keep most recipes printed and organized, but this Cheese Omelet lives on a small handwritten card from my mother. It’s a simple, comforting recipe that I return to every Lent when a meatless meal is on the menu.
- A dependable meatless entrée for Lent or any time you want a comforting vegetarian dish.
- Made with basic ingredients—eggs, cheese, milk, butter, and bread—yet full of flavor.
- Somewhere between an omelet and a souffle: light, tender, and satisfying.
Ingredient Notes
- Pantry basics – milk, salt, and freshly ground black pepper.
- Bread – Four slices; sandwich bread, brioche, or challah work well. Avoid whole wheat for this recipe as it can alter texture.
- Butter – Softened to room temperature for spreading on the bread and greasing the casserole dish.
- Grated cheese – Sharp cheddar is my go-to, though Gruyère or Monterey Jack also work nicely.
- Eggs – Separate while cold to keep yolks intact; bring whites to room temperature before whipping for the best volume. Use a scrupulously clean, grease-free bowl and beaters so the whites whip properly.
How to Make
Recipe Tips
- Cut bread into 3/4- to 1-inch cubes, keeping the crusts on. A sturdier bread holds up better when soaked with milk; sandwich bread can be used if needed.
- Butter the slices before cutting to make the task easier and to add flavor throughout.
- Ensure bowls and utensils are free of grease before whipping egg whites—any fat will prevent them from reaching full volume.
- Fold the whipped whites in gently with a rubber spatula to preserve airiness; overmixing will deflate them.
- Experiment with cheeses: sharp cheddar is classic, but Gruyère, Monterey Jack, or Pepper Jack create interesting variations.
- For a browned, slightly crisp top, place the dish under the broiler for a minute or so—watch closely to avoid burning.
Frequently Asked Questions
A souffle combines whipped egg whites with yolks and other ingredients to create a light, risen dish—sweet or savory. This cheese omelet fits that description. An omelet typically consists of beaten eggs cooked in butter or oil and folded around fillings; a French omelet uses a particular technique to create a tender, slightly undercooked center. Texture and preparation distinguish the styles.
There are several broad types: American, French, frittata, and souffle-style omelets. Each has its own technique and texture.
No. The bread provides structure that helps prevent collapse, so a foil or parchment collar isn’t necessary as it might be for very airy dessert souffles.
More Meatless Entrees for Lent
This dish is ideal for Lent or any time you want a filling vegetarian entrée. Eggs and cheese supply good protein, making it suitable for lacto-ovo vegetarians. Try these other meatless options for variety:
- French Gruyère Souffle
- Eggplant Rollatini
- Penne alla Vodka
- Spinach Mushroom Quiche
- Stuffed Pasta Shells
- Baked Salmon Loaf
- Easy Pizza Margherita
- Chili Relleno Casserole
- Homemade Macaroni and Cheese
Cheese Omelet
15 minutes
35 minutes
50 minutes
4 servings
Bread and cheese omelet that’s more like a souffle.
Ingredients
- 4 slices of bread
- 2 tablespoons butter, at room temperature
- 1 cup milk
- ½ teaspoon salt
- A dash of freshly ground black pepper
- 1 cup grated cheese (sharp cheddar recommended)
- 4 egg yolks
- 4 stiffly beaten egg whites
Instructions
- Butter a casserole dish and preheat the oven to 325ºF (165ºC).
- Butter the bread and cut into 1-inch cubes.
- Place the bread in a large bowl and add milk; if the bread is very dry, add a little more milk.
- Season with salt and pepper, add the grated cheese, and gently toss to combine.
- Beat the egg yolks until light and fold them into the bread mixture. Carefully fold in the whipped egg whites to preserve the airiness.
- Transfer the mixture to the prepared casserole dish and bake for 30–35 minutes, until set and lightly golden.
Notes
Recipe courtesy of my mom.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 379
Total Fat: 24g
Saturated Fat: 13g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 239mg
Sodium: 783mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 5g
Protein: 19g
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