A quick, custardy two-egg omelet for each of you, built around good sliced swiss cheese that melts into pockets of savory richness. This shelf holds exactly what you need: fold in the cheese and let it soften in the hot eggs with nothing else but butter and salt.

Serves 2. 15 minutes, 12 at the stove.

About 500 calories a serving, 29 g protein, 15 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice one small onion thin and cook it in 1 tablespoon butter in an 8-inch nonstick pan over medium heat until soft and golden, about 5 minutes, stirring often; scrape it onto a plate.5 min
2. Crack 2 eggs into a bowl, add a pinch of salt and pepper, and whisk until no white streaks remain; pour into the pan with 1 teaspoon butter and let it sit for 20 seconds until the bottom sets.
3. Drag the set egg toward the center with a silicone spatula and tilt the pan to let uncooked egg flow to the edges, doing this three or four times until the top is just wet, about 2 minutes.2 min
4. Lay 2 slices of swiss cheese on one half, scatter half the cooked onions over it, fold the omelet in half, and slide it onto a plate; repeat with the remaining 2 eggs, 1 teaspoon butter, 2 slices cheese, and onions for the second omelet.2 min

Note Swap the cheese for any mild sliced cheese you have. Omelets are best eaten at once, but leftover ones reheat gently in a 325°F [160°C] oven. Serve with buttered toast and a simple salad of greens dressed with just salt and oil.