French Omelette With Cheese
|Gruyere cheese/Cheddar cheese||1⁄3 Cup (5.33 tbs), shredded|
Mix eggs, salt and pepper just until whites and yolks are blended.
Heat margarine in 7-or 8-inch omelet pan or skillet over medium-high heat.
As margarine melts, tilt pan in all directions to coat sides thoroughly.
When margarine just begins to brown, pan is hot enough to use.
Quickly pour eggs all at once into pan.
Start sliding pan back and forth rapidly over heat.
At the same time, stir quickly with fork to spread eggs continuously over bottom of pan as they thicken.
Let stand over heat a few seconds to lightly brown bottom of omelet.
Tilt pan; run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan.
Sprinkle with cheese.
Fold portion of omelet nearest to you just to center.
Grasp pan handle; turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom.