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Perfect Cheese Omelette

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"This simple French-style omelette relies entirely on its method: Chef André Soltner, the chef-owner of New York's now-closed but iconic restaurant Lutèce, showed us how to roll it up into a clean cylinder. It's proof that practice makes perfect: The technique can be tricky to master, but once you have it down, it's exquisite to behold."

List of Ingredients

â—¦ 6 eggs
â—¦ ½ cup grated Gruyère cheese
â—¦ Kosher salt and freshly ground white pepper, to taste
â—¦ 2 tablespoons unsalted butter


Recipe

Heat a medium nonstick skillet over high heat. Meanwhile, beat eggs with a fork until yolks and whites are completely incorporated. Add Gruyère, season with salt and pepper, and mix well.

Melt butter in heated skillet. Pour eggs into skillet and, working quickly, stir surface of eggs constantly with a fork to make small, tight curds. When eggs are about halfway set, use the fork to carefully roll the edge of the omelette closest to you about a third of the way toward the center of the omelette. Hold skillet in one hand and give handle several quick raps with other hand to gently force the outside edge of the omelette to slide up the edge of the skillet farthest from you and roll over on itself. Quickly and carefully invert omelette onto a large plate, and serve immediately.

Serves 2