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The Ultimate Cheese Omelet

Source of Recipe

From "The Cheese Lover's Cookbook & Guide" by Paula Lambert


Recipe Introduction

"An omelet is one of the easiest breakfast or brunch dishes, and it can be made in just a matter of moments. The thing I love most about cheese omelets is the way the cheese melts from the heat of the eggs and gets soft and oozy. Then the cheese is the perfect consistency for me and its flavor melds well with the soft eggs. And I think a grilled tomato slice is the best accompaniment because of the tomato's sweetness coupled with its acidity. I always think of Julia Child and omelets together. The first time she appeared on television was on a book review program in Boston in the early 1960s. She had been invited to talk about her new cookbook, Mastering the Art of French Cooking. She decided to take along her skillet and made an omelet during the broadcast. She was an instant hit, and thus began her illustrious career as a cookbook author, television cooking teacher, and bon vivant."

List of Ingredients

◦ 2 large eggs
◦ 1 tablespoon water
◦ 1 dash Tabasco sauce (optional)
◦ 1 teaspoon unsalted butter
◦ Salt and freshly ground black pepper to taste
◦ � ounce Cheddar, Swiss, or any melting cheese of your choice, shredded (2 tablespoons)
◦ 1 teaspoon minced fresh flat-leaf parsley, plus optional parsley sprig, for garnish
◦ 1 grilled tomato, for garnish (optional)


Recipe

Heat a serving plate in a low oven.

Crack the eggs into a small bowl. Add the water and Tabasco, if using, and quickly beat with a fork until well incorporated, about 15 to 20 seconds. Place the butter in an 8-inch nonstick skillet over medium-high heat. Heat until the butter is melted and just beginning to brown. Tilt the pan so that the butter coats the bottom and sides. Pour in the eggs and immediately tilt and gently swirl the pan so that they spread out over the bottom. Cook until the eggs begin to set around the edges. Lift the cooked edges of the eggs and tilt the pan so that the uncooked eggs run underneath and to the edges. Sprinkle the eggs with salt and black pepper and continue to cook for 1 minute, or until they are almost set. (The eggs will continue to cook slightly when they are removed from the heat, so they need not be completely done.) Quickly spread the cheese over half of the omelet and sprinkle with the parsley.

Immediately slide the omelet onto the heated plate, folding the omelet in half on top of itself as it slides out of the pan. Garnish with parsley and a grilled tomato slice if desired. Serve immediately.

Serves 1






❧ Variation�Herbed Boursin and Smoked Salmon Omelet:

When the eggs are almost set, crumble 1 ounce herbed Boursin onto the omelet and cover with one slice smoked salmon. Slide immediately onto a heated plate, folding as described above.