QUICK CHEESE OMELET
Serves 1
Crack two eggs into a small mixing bowl and add 1 to 2 tablespoons of milk, cream, or even water. Season to taste and add dried herbs, if using. Whisk well, until eggs are totally combined and airy.
Melt a pat of butter into an 8-inch non-stick skillet over medium high heat. When the butter is foaming, pour the eggs into the skillet, whisking them again as you pour them. Let the eggs sit until the bottom has started to set, about 15 to 30 seconds, and then start to swirl the mixture around the pan so the wet eggs on top continue to be distributed around the heating base.
When the eggs are almost set, but still wet on top, sprinkle about 1/8 of a cup of shredded cheese between the center and one edge, and then fold that edge over the cheese. Continue to move the omelet around the pan for about 30 more seconds to give the cheese time to start melting. Remove from the heat and slide the omelet onto a plate, using the skillet to fold the other side of the omelet over the folded side.
Serves 1
Crack two eggs into a small mixing bowl and add 1 to 2 tablespoons of milk, cream, or even water. Season to taste and add dried herbs, if using. Whisk well, until eggs are totally combined and airy.
Melt a pat of butter into an 8-inch non-stick skillet over medium high heat. When the butter is foaming, pour the eggs into the skillet, whisking them again as you pour them. Let the eggs sit until the bottom has started to set, about 15 to 30 seconds, and then start to swirl the mixture around the pan so the wet eggs on top continue to be distributed around the heating base.
When the eggs are almost set, but still wet on top, sprinkle about 1/8 of a cup of shredded cheese between the center and one edge, and then fold that edge over the cheese. Continue to move the omelet around the pan for about 30 more seconds to give the cheese time to start melting. Remove from the heat and slide the omelet onto a plate, using the skillet to fold the other side of the omelet over the folded side.
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