Cheese Omelette
2 eggs, beaten
2 teaspoons butter
1/4 cup cheese, shredded
salt and pepper
- Heat butter in a non-stick omelette pan (8 inch skillet) over medium heat until it is hot enough to bubble.
- Tilt the skillet to coat the surface with butter, then quickly pour in the eggs. They should sizzle on contact.
- Disperse the egg mixture to evenly coat the pan and allow to firm slightly.
- Lift up the closest edge of the omelette with a spatula and tilt the pan towards you to allow the uncooked egg to flow to the hot pan.
- Sprinkle cheese on half of the omelette, run your spatula under the edges of the omelette and flip the other edge overtop of the cheese.
- Continue to cook to finish the omelette and crisp the cheese if desired.
- Season with salt and pepper and serve.
Makes 1 serving
This omelette looks perfect, by the way.
Oh, thank you :) It’s all in the pan.