Omelette
Omelettes in France have been made since the mid 1600's - this is a classic 3 egg for one serve omelette.
Ingredients:
- 2 tablespoons olilve oil
- 1 tablespoon cold chopped butter
- 3 large eggs
- salt and pepper
- optional 2 tablespoons shredded Gruyere cheese
- optional 2 teaspoons fresh, finely chopped chives
Instructions:
- Add the oil to a skillet and heat it over medium-high heat.
- Whisk the eggs until they are frothy.
- Stir half of the butter into the eggs.
- Add the remaining butter to the skillet until it becomes cloudy and bubbly.
- Pour the eggs into the hot skillet.
- Move a fork quickly through the eggs until they are 80% cooked.
- Smooth down the eggs with the back of a spoon/spatula.
- Season the eggs with salt and pepper (and cheese and chopped herbs)
- Cover with a lid and turn off the heat but let sit for 2-3 minutes.
- Tilt the skillet to the side and carefully ease the omelet out of the pan with a spatula.
- Gently roll the omelet in half or fold the side thirds inwards, decorate with herbs if desired.
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