Classic Cheese Omelet

April 2011
Classic Cheese Omelet

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Makes: 1 servings

Ingredients
  • 3 large eggs
  • 2 tablespoons water
  • Pinch salt and pepper
  • 1 teaspoon chopped chives
  • 1 1/2 teaspoons unsalted butter
  • 1/2 cup finely shredded gruyere cheese
Directions
  1. In a medium bowl, beat 3 large eggs, 2 tablespoons water and a pinch salt and pepper with a fork. Mix in 1 teaspoon chopped chives or other herb (optional). In an 8-inch nonstick skillet, melt 1 1/2 teaspoons unsalted butter over medium-high heat and pour in the egg mixture. Stir constantly with a rubber spatula, scraping the bottom of the pan, until the eggs are about two-thirds cooked, about 1 minute. Turn the heat to very low and spread the mixture evenly. Sprinkle 1/2 cup finely shredded gruyere cheese on top. When the bottom of the omelet is set, fold it in half to enclose. Serve with buttered toast.
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