Basic French Omelette
Author: The Blue Jean Chef, Meredith Laurence
- 1 tablespoon butter
- 3 eggs, lightly beaten
- salt and freshly ground black pepper
- ¼ cup grated cheese
- 1 to 2 tablespoons chopped fresh herbs
- Heat an 8-inch non-stick skillet over medium-high heat.
- Add the butter to the hot pan and as soon as it has melted and stops sizzling, add the lightly beaten eggs.
- Let the eggs sit for about 15 seconds and then use a silicone spatula or dinner fork and shake the pan, stirring with the spatula or fork until the egg starts to set and no longer moves to fill in empty spaces on the bottom of the pan. Stop shaking the pan and move the uncooked eggs into the open spaces on the pan.
- Remove the pan from the heat and season with salt and pepper. Add the grated cheese and fresh herbs.
- Use the silicone spatula to make sure the egg is not stuck in the pan in any one place and start to tip the omelet out of the pan onto a plate. Tilt the pan even more as the egg starts to touch the plate to fold the omelet over on itself.