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Delicate Dill and Cheddar Omelet

Source of Recipe

From "Good Enough: A Cookbook" by Leanne Brown


Recipe Introduction

"Falling in love is a lot of fun. When I look back on it, it has a kind of dreamy quality�the edges of my memories are both blurry and bright, like the light on a perfect autumn day. In my early years of adulthood, I fell in love with cooking. I remember walking back home from the farmers market, anticipating making this omelet, satchel full of fresh eggs, dill, seasonal vegetables, and usually some fresh carrot juice for my Saturday morning hangover. The world felt warm and inviting. I made this almost weekly for my now-husband and myself, so there is also that kind of falling-in-love memory mixed in here. Life has changed a lot since then, but when I want to reconnect with that warm feeling and those simple times, I make this omelet, and the particular flavor of dill sends me back, like a hug from my twenty-year-old self."

List of Ingredients

◦� 2 large eggs
◦� ⅛ teaspoon fine sea salt
◦� 1 tablespoon chopped fresh dill, plus extra for garnish, if desired
◦� 2 teaspoons butter
◦� � cup shredded white cheddar cheese (see Note)
◦� Buttered toast, for serving (optional)


Recipe

Crack the eggs into a small bowl, add the salt and dill, and whisk with a fork just long enough to break up the yolks, maybe 5 seconds.

Heat a medium nonstick pan (I like cast iron best) over low heat. Add the butter, let it melt, and swirl it around the pan to coat.

Working quickly, pour the eggs into the pan and swirl them around or use a spatula to move them around until they cover the pan. Once the pan is coated, sprinkle the cheese in a line along the center of the eggs. By now the eggs should be looking a little dry in some areas and mostly cooked through. I like a little bit of gooeyness in some places. The cooking time should last 30 seconds to 1 minute. It's fast if your pan is warmed fully!

Once the eggs are cooked to a slightly dry consistency, but with just a wee bit of runniness, turn off the heat and roll up the eggs like a rug with a gooey cheese center. The omelet might be a little brown in places. That's okay. Transfer the omelet to a plate, sprinkle with more dill or gently lay it over buttered toast, if you like, and serve.

Serves 1



❧ Note:
I sometimes substitute Boursin or cream cheese for the cheddar. It ups the creaminess inside the omelet if that is something you enjoy.