Ingredients

How to make it

  • 1. Beat eggs and salt and pepper with fork in small bowl until thoroughly combined.
  • 2. Heat butter in 10-inch nonstick skillet over medium-high heat; when foaming subsides and butter just begins to color, pour in eggs. Cook until edges begin to set, 2 to 3 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, about 10 seconds. Following illustration 1, below, use spatula to pull cooked edges in toward center, then tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set but still moist on surface, about 20 to 25 seconds. Sprinkle cheese down center of omelet, perpendicular to handle of skillet.
  • 3. Remove skillet from burner. Following illustration 2, use rubber spatula to fold lower third (nearest you) of omelet to center; press gently with spatula to secure seams, maintaining fold.
  • 4. Run spatula between outer edge of omelet and pan to loosen. Following illustration 3, Jerk pan sharply toward you a few times to slide omelet up far side of pan. Jerk pan again so that 2 inches of unfolded edge folds over itself, or, following illustration 4, use spatula to fold edge over. Invert omelet onto plate. Tidy edges with spatula, brush with melted butter, and serve.
  • Variation--WITH SAUTEED MUSHROOM AND THYME FILLING
  • 1. For the Filling: Heat 1 tablespoon butter in medium skillet over medium heat until foaming; add shallot and cook until softened and just beginning to color, about 2 minutes. Add mushrooms. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Off heat, stir in thyme leaves and salt and pepper to taste; transfer mixture to small bowl and set aside until ready to use.
  • Follow recipe above. Add filling with cheese in Step 3
  • Variation-- WITH SAUTEED RED BELL PEPPER FILLING WIH MUSHROOM AND ONION
  • 1. For the Filling: Heat butter in medium skillet over medium heat until foaming; add onion, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add mushroom; cook, stirring occasionally, until softened and beginning to brown, about 2 minutes. Add bell pepper; cook, stirring occasionally, until softened, about 2 minutes. Off heat, stir in parsley. Transfer mixture to small bowl and season with to taste; set aside until ready to use.
  • Follow original recipe and add filling with cheese in step 3
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