A rich, crisp double-cheese omelette at approximately 380 calories. Soft cheese folded inside and firm cheese melted golden on top.
This Two-Cheese Omelette layers a soft cheese into the eggs and finishes with a firm, grated cheese browned on the outside for a genuinely indulgent, crisp-edged result. It is a satisfying weekend treat at around 380 calories and 10 WW Classic Points per serving.
Recipe Info
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Calories per serving: ~380
Nutrition per Serving (Estimated)
Protein: 24g | Fat: 26g | Carbohydrates: 2g | Fiber: 0.3g
WW Classic Points: Approximately 10 points per serving (estimated from the original 12-point recipe, updated to reflect meaningfully less soft and firm cheese). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 teaspoon butter
- 2 tablespoons finely chopped onion
- 4 eggs
- 1 tablespoon milk
- 60g / 2oz light soft cheese, mashed or chopped
- 30g / 1oz firm cheese (such as Cheddar or Gruyere), grated
- 1 tablespoon chopped parsley, to garnish
Instructions
- Soften the onion. Melt the butter in a non-stick frying pan over medium heat. Add the onion and cook until transparent.
- Beat the eggs. Beat the eggs together with the milk and soft cheese.
- Cook. Pour the egg mixture into the pan and cook over low heat until the eggs begin to set, loosening the edges with a spatula and tilting the pan to let uncooked egg run to the sides until just set.
- Add the firm cheese. Sprinkle the grated firm cheese over the eggs and cook for 1 minute.
- Fold and crisp. Slice the omelette in two and fold each half in half again. Flip over briefly to melt the cheese and brown both sides. Serve hot, garnished with parsley.
Serving Suggestions
- Serve with a simple side salad to balance the richness
- Pair with grilled tomatoes for freshness
- Add a slice of whole-grain toast on the side
- A wedge of lemon cuts nicely through the cheese
- Best saved for a weekend treat rather than an everyday breakfast
Tips and Variations
- Light soft cheese keeps that creamy texture while trimming a meaningful amount of fat from the original
- Gruyere melts beautifully as the firm cheese if you want a nuttier flavor than Cheddar
- Flip carefully to avoid breaking the omelette apart while browning both sides
- Fresh chives can replace or join the parsley garnish
- This is a rich dish, so a smaller portion alongside a big salad makes it feel like a fuller meal
Why This Recipe Works
Mixing a light soft cheese into the eggs and saving the firm cheese for the outside gives this omelette two distinct cheese textures in one bite, creamy inside and crisp, golden edges outside. Trimming the cheese quantities from the original recipe keeps that indulgent character intact while pulling the calories down to something more reasonable for a regular treat.
Storage and Reheating
Omelettes are best enjoyed fresh, as they lose their texture on reheating. If necessary, store in an airtight container in the refrigerator for up to 1 day and reheat gently in a covered pan over low heat.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
© 2026 by Fewercalories.com, All rights reserved. No part of this document may be reproduced, transmitted, copied, or distributed in any form or by any means, whether electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright holder.
