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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CHEESE OMELET Recipe

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This recipe for CHEESE OMELET is from Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs 3 Tbsps water
1/2 tsp salt 1/8 tsp white pepper
1/4 cup shredded cheese
1 Tbsp unsalted butter or lightly salted margarine
Directions:
Directions:
-With a wire whisk or three-tined fork, gently blend eggs, water and seasonings until a creamy mass. Do not beat. Never add milk, as this will toughen the omelet.
-Measure butter or margarine into an 8 inch omelet pan or heavy skillet with sloping sides. Use 1 tsp butter or margarine for each egg.
-Gently shake pan over medium heat to coat bottom and sides. If butter begins to brown, remove from pan and start over.
-Flick a few drops of water into omelet pan. Water should sizzle and evaporate immediately. Work very quickly at this stage.
-Quickly pour eggs, all at once, into omelet pan. Mixture will begin to set on sides very quickly. Keep temperature under pan at medium.
-With left hand, start sliding pan back and forth rapidly over heat. With a fork in right hand, stir eggs gently to bring uncooked portions to bottom.
-Let sit over medium heat a very short time to brown lightly. Omelet will be moist and creamy on top. Sprinkle shredded cheese over half of omelet.
-Fold or roll portion of omelet nearest you to outer edge. Allow for bottom of omelet sliding up side of pan. Omelet should be folded in center.
-Grasp handle of pan with thumb inside, toward pan. Gently slide omelet onto warmed plate. Serve at once. This omelet will serve 1 or 2 persons.

 

 

 

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