Serves: 2
Total Time: 15 minutes
RECIPE OVERVIEW A quick and creamy cheese omelet makes the perfect breakfast (or easy dinner) for two, and once you master the basic technique of cooking the eggs and shaping the omelet, you can vary the filling to suit any taste. A good nonstick skillet is essential for perfectly stick-free omelets, since the eggs need to move freely so that the omelet can be folded over itself. To ensure that the cheese melts before the eggs overcook, finely shred it and remove the pan from the heat after adding the cheese to the eggs. The residual heat is enough to melt the cheese without overcooking the omelet. This technique results in moist and creamy eggs, with plenty of perfectly melted cheese. You can substitute cheddar, Monterey Jack, or any semisoft cheese for the Gruyère. Making perfect omelets takes some practice, so don’t be disappointed if your first effort fails to meet your expectations.
6 large eggs, divided
1 tablespoon unsalted butter, divided, plus 1 tablespoon melted, divided
6 tablespoons finely shredded Gruyère cheese, divided
1. Crack 3 eggs into small bowl, season with salt and pepper, and beat with fork until combined. Repeat with remaining 3 eggs in separate bowl.
2. Melt 1½ teaspoons butter in 10-inch nonstick skillet over medium-high heat. Add 1 bowl of egg mixture and cook until edges begin to set, 2 or 3 seconds. Using heat-resistant rubber spatula, stir eggs in circular motion until slightly thickened, about 10 seconds. Use spatula to pull cooked edges of eggs in toward center, then tilt skillet to 1 side so uncooked eggs run to edge of skillet. Repeat until omelet is just set but still moist on surface, 20 to 25 seconds. Sprinkle 3 tablespoons Gruyère across center of omelet.
3. Off heat, use spatula to fold lower third (portion nearest you) of omelet over filling; press gently with spatula to secure seams, maintaining fold.
4. Run spatula between outer edge of omelet and skillet to loosen. Pull skillet sharply toward you a few times so omelet slides up lip of far edge of skillet. Use spatula to fold far edge of omelet toward center. Press to secure the seam. Invert omelet onto warm plate. Tidy edges with spatula, brush with half of melted butter, and serve immediately.
5. Wipe out skillet and repeat with remaining 1½ teaspoons butter, remaining egg mixture, remaining 3 tablespoons Gruyère, and remaining melted butter.

Author: wael

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