Classic Southern Cheese Omelette
Source of Recipe
From "Southern Fried" by James Villas
"Whether prepared for breakfast or a light Sunday supper, a traditional fried Southern cheese omelette (made with Cheddar, Swiss, Parmesan, or even feta) is just the opposite of a rolled, puffy, slightly runny French omelette prepared quickly over high heat in a special omelette pan. Not that a Southern country-style omelette is necessarily dry and crisp around the edges from overcooking, but Southerners do like their omelettes relatively firm and folded in half, and what matters most is that the omelette be allowed to sit long enough in the skillet so that the cheese melts slowly and oozes out the sides. And if you want to taste something really unusual and sensual, make this omelette with pimiento cheese added at room temperature to the beaten eggs. Now that's Southern!"
List of Ingredients
◦ 1 tablespoon butter
◦ 3 large eggs
◦ 1 tablespoon heavy cream
◦ Salt and freshly ground black pepper to taste
◦ 3 tablespoons grated extra-sharp Cheddar cheese
In a medium, heavy skillet, melt the butter over moderate heat till bubbly but not brown.
In a bowl, beat the eggs, cream, and salt and pepper with a fork till frothy, add the cheese, and stir till well blended. Pour into the skillet and draw the edges of the eggs toward the center.
When the eggs are set, after about 1 minute, fold the omelette in half with a spatula, let stand in the pan for about 30 seconds longer, transfer to a serving plate, and serve immediately.
Makes 1 serving