A Perfect Omelet
A classic French omelet, perhaps with a simple salad or vegetable to go with it, is a perfectly nourishing and satisfying meal. All that’s required are a couple of eggs, a knob of butter, salt and pepper. A glass of white wine for the cook never hurts.
Ingredients
- 2 to 3 eggs
- Pinch salt
- Freshly ground black pepper
- 1/2 tablespoon butter
- 2 to 3 tablespoons grated Gruyere or sharp Cheddar cheese
Instructions
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Crack the eggs into a small bowl, add a pinch of salt and a few cracks of black pepper. Mix with a fork or whisk until the color and consistency is uniform.
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Heat a non-stick or cast iron pan that's about 8 inches (sloped sides are ideal here) over medium heat. Add the butter and melt, swirling it around to coat the bottom and up the sides.
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Pour the eggs into the hot pan and let them settle for 10 seconds or so until the bottom cooks a bit. Nudge one edge of the eggs towards the center with a rubber spatula and tilt the pan so raw egg drifts towards the edge. Do this a couple of times in a few spots around the pan and then jiggle the pan so that the eggs settle into a nice round shape.
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Let the eggs cook until the the top nearly set, with just a bare sheen of undercooked egg remaining. Sprinkle the cheese over the surface of the eggs. When it looks like the top of the eggs is cooked, or nearly so (it may be slightly runny, but will continue to cook even when off the heat), use a rubber spatula to wedge under one half of the omelet and fold it over, forming a half moon. Lift the pan from the stove, tilt it and with the aid of the spatula slide the omelet onto a plate.
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Serve immediately.