Gruyre Omelet
Source of Recipe
From "Go-To Dinners: A Barefoot Contessa Cookbook" by Ina Garten
Recipe Introduction
"An omelet is the ultimate go-to: It takes 30 seconds to prep and about two minutes to cook. It can be filled with whatever is in the fridge, from ham to roasted vegetables, but my favorite is this simple Gruyre omelet. It takes a few tries to get the technique down but then you're good for life."
List of Ingredients
◦ 3 extra-large eggs
◦ Kosher salt and freshly ground black pepper
◦ 1 tablespoon salted or unsalted butter
◦ cup grated Gruyre or Cheddar cheese
Recipe
Be sure all your ingredients, particularly the grated cheese, are prepped before you start. Place the eggs, teaspoon of salt, and a few grinds of pepper in a medium bowl and beat them with a fork for 20 to 30 seconds, until the whites and yolks are combined.
Put the butter in a cold nonstick 9-inch omelet pan (see note) and place the pan over medium-high heat to just melt the butter, tilting the pan so the butter covers the bottom of the pan.
Pour the egg mixture into the pan all at once, allowing the eggs to cook for 30 seconds, until there is a cooked layer on the bottom. Grabbing the handle with both hands, quickly push the pan away, then jerk it back toward you, forcing some of the eggs to roll over themselves on the far side of the pan. Sprinkle the Gruyre down the middle of the uncooked eggs and jerk the pan again, forcing the eggs to fold over themselves (and the cheese) at the far side. Keep cooking and jerking the pan every 10 seconds and folding the omelet at the far side until the eggs are almost (but not totally) cooked. Allow the omelet to cook without moving for 5 seconds. Slide the omelet onto a plate, sprinkle with salt, and serve hot.
Serves 1
❧ Note:
All-Clad makes a perfect 9-inch nonstick omelet pan.
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