French Omelette With Cheddar Cheese
|Butter/Olive oil||1 Teaspoon|
|Grated cheddar cheese/Pan fried onions / mushrooms||1⁄4 Cup (4 tbs)|
With a fork beat eggs, salt, and pepper together till blended but not frothy.
Heat an 8 inch omelet pan.
Add butter and melt, tilting pan to grease sides.
When butter has browned lightly, or oil forms ripples, pour in omelet mixture, leaving heat moderately high.
With fork tines up and parallel to skillet, rapidly stir through top of uncooked egg.
Keep omelet an even depth.
Stir the uncooked egg zigzag fashion, out to the edges.
Shake pan all the while to keep egg mixture moving.
When egg is mostly set and bottom is just beginning to brown lightly, remove pan from heat.
(Omelet cooks in about 1 minute.) Spoon cheese, onions or mushrooms across center, at right angles to handle of pan.
Flip top third of omelet (near handle) over filling.
Grasp handle with the palm up and tilt skillet, handle up, over a hot plate so the partly folded omelet slides to the far side of pan.
Slide 1/3 of the omelet onto the plate then tilt the pan over, thus folding the omelet neatly in thirds.