(serves two)
Ingredients:
4 eggs
1/4 teaspoon salt
1 tablespoon butter
1/3 cup cheddar cheese
Instructions:
1. Whisk the eggs and salt together.
2. Melt the butter in a nonstick skillet over medium heat.
3. Swirl the butter to coat the skillet.
4. Add the eggs.
5. Stir gently in a circular motion until slightly thickened
(about 45 seconds)
6. Use a rubber spatula to pull the cooked edges of the egg toward the center of the pan.
7. Tilt the pan so the uncooked egg runs to the cleared edge of the pan.
8. Repeat until the bottom of the omelet is just set but the top is still runny.
9. Cover the skillet, reduce to low heat, and cook for 3-4 minutes.
10. Remove the pan from the heat.
11. Sprinkle the cheese evenly over the eggs.
12. Cover and let sit until the cheese partially melts (about 45 seconds).
13. Slide half the omelet onto a dish, then tilt the skillet so the remainder of the omelet flips over onto itself.
14. Cut in half and serve.
(the cook times have been adjusted so the eggs cook a bit longer - we like our eggs a little more well done rather than runny).
Mark's Notes:
I have never made an omelet before! For Mother's Day, I decided I would make an omelet. I did a practice omelet Saturday morning. On Mother's Day, Trisha's mom came over for a Mother's Day breakfast. It turned out very well.
Next time I make this, Abby would like a cheese and tomato omelet - an omelet with cheese and little bits of tomatoes. She likes tomatoes.
This recipe is based on Cook's Illustrated recipe for a Family Sized Cheese Omelet. I modified the ingredients and cook times to serve two.
